JPS5850713B2 - New compound seasoning - Google Patents

Description

[Detailed Description of the Invention] The present invention provides a new composite seasoning, more specifically, a salt which is superior in taste potency to monosodium glutamate (hereinafter referred to as MSG) alone, and which has a practical use form in terms of quality of taste and taste. The quality of taste in the presence of MSG is the same as that of MSG alone.

MSG and disodium inosine-5'-monophosphate (
IMF), disodium guanosine-5'-monophosphate (hereinafter referred to as GMP), or a mixture thereof, for example, sodium 5'-ribonucleotide. Since the synergistic effect was discovered, compound seasonings containing these ingredients are certainly economical and have excellent flavor, but the quality of flavor is poor.
SG alone has some ingredients, and depending on the type of food, for example, Chinese food, especially Chinese soups, it may not always be possible to obtain satisfactory results.

The present inventors researched the taste quality of seasonings composed of MSG and nucleic acid-based taste substances, and found that although the taste quality belongs to the same umami flavor as MSG alone, there is a slight difference between the two. It was found that the taste was a little sweeter than the original one.

Furthermore, although this tendency cannot be simply said to be a linear relationship, the higher the blending ratio of nucleic acid-based taste substances, or even if the blending ratio of nucleic acid-based taste substances is constant, the addition of complex seasonings to dishes increases. It was found that the higher the concentration, the stronger the effect.

Therefore, the present inventors improved the quality of the sweet taste that occurs in seasonings containing MSG and nucleic acid-based taste substances, and in particular, under the salt concentration (0 ,1'
/dl to tzf/d1)
We came up with the idea that if it could be made substantially the same as that of G, it would be a new composite seasoning that is versatile and has excellent flavor, and we conducted extensive research to create the new composite seasoning.

As a result, a mixture consisting of MSG as the first component and a nucleic acid taste substance as the second component contains succinic acid or/and sodium succinate, sodium citrate, sodium lactate, calcium lactate, sodium malate, sodium tartrate, and ascorbic acid. The present inventors have found that the above object can be achieved by blending an appropriate amount of a fourth component consisting of one or more selected from the group consisting of sodium acid and sodium aspartate, and have completed the present invention.

Note that the salt of an organic acid used in the present invention does not necessarily mean only a normal salt, but also includes an acid salt.

Among the raw materials used in the present invention, IMP, GMP, sodium 5'-ribonucleotide, etc. are used as nucleic acid-based taste substances, as described above.

The amount used varies depending on the flavor of the desired seasoning.
When the taste power is constant, it is usually used in inverse proportion to the amount of MSG used.

In order to have an appropriate flavoring power as a seasoning and to achieve the purpose of the present invention, the nucleic acid-based taste substance is usually used at a concentration of 0.0005 to 0.2 parts by weight per 1 part by weight of MSG, although it varies depending on the type.
It is 5 parts by weight, more preferably 0.001 to 0.15 parts by weight.

On the other hand, as the third component, succinic acid and/or its sodium salt, free succinic acid, monosodium succinate, disodium succinate, or a mixture thereof is used.

The amount of succinic acid and/or its sodium salt to be used also varies depending on the type of nucleic acid taste substance, usage ratio, etc., but it is sufficient to use a very small amount, and in terms of free succinic acid, MSG The effect of use is manifested at 0.0010 to 0.0070 parts by weight, preferably 0.0015 to 0.0055 parts by weight, per 1 part by weight of the mixture of and nucleic acid-based taste substances.

As mentioned above, the fourth component is one or more selected from the group consisting of sodium fumarate, sodium citrate, sodium lactate, calcium lactate, sodium malate, sodium tartrate, sodium ascorbate, and sodium aspartate. is used.

The new composite seasoning according to the present invention is one in which the taste quality of a seasoning consisting of MSG and a nucleic acid-based taste substance is comprehensively adjusted by using succinic acid or its sodium salt and the fourth component. , the potency in such preparation of the fourth component is:
It varies depending on the type, and particularly sodium aspartate is weaker than other fourth components, about 1/10.

The amount of this fourth component to be used is not the same depending on the type, the type of nucleic acid taste substance, the usage ratio, etc., but except for sodium aspartate, a small amount is sufficient, and in the case of sodium aspartate, Considering its potency, 1/
When converted to 10 times the weight, any fourth component is usually 0.005 to 0.080 parts by weight per 1 part by weight of the mixture of MSG and nucleic acid taste substances in terms of free acid. It is preferably used within the range of 0.010 to 0.070 parts by weight.

Any of these fourth ingredients can be used in combination with succinic acid and/or its sodium salt to improve the taste quality, but especially monosodium fumarate, trisodium citrate, and lactic acid. The new composite seasoning obtained from sodium, calcium lactate, disodium malate, disodium tartrate, sodium ascorbate and monosodium aspartate, especially monosodium fumarate, is superior in terms of taste. It's advantageous.

The usage ratio of each component has been described in detail, but the usage ratio varies depending on the type of nucleic acid taste substance, its usage ratio, and the type of the third and fourth components used, but it is within the above range. Experimentally, more specifically, in a sensory test, it is within the range of use that easily exhibits normal umami, especially in the presence of normal concentrations of salt, which is the actual usage form, to the extent that it is practically undetectable. It is possible to achieve the same taste quality as MSG alone.

As is clear from the above explanation, the present invention takes advantage of the excellent flavoring power of MSG and nucleic acid-based taste substances by adding and blending small amounts of the third and fourth components into the seasoning,
Moreover, it is based on the knowledge that the quality of taste can be made substantially the same as MSG, especially in the presence of normal concentration of salt, which is the actual usage form, The present invention provides a new composite seasoning that is economical and versatile.

Hereinafter, this will be explained in detail using examples.

Example I MSG95.02, IMPl, 04, GMPl, 04,
Succinic acid 0.30, monosodium fumarate 2fiO
Composite seasoning A consisting of a compounding composition (values are weight percent) was prepared by the following method.

Mixed fine powders of other raw materials were added to the MSG crystals and mixed uniformly.

Water was then added to the mixture at 1-4%, blended and fluidized to dry.

The taste potency of Composite Seasoning A is about 5 to 8 times that of MSG alone in the normal range of use to produce umami, but the homogeneity of the tastes of both was confirmed by the following method.

Soup, base prepared chicken bones 500 yen? , Tonkotsu 50 (H') was added with water 81, boiled for 3 hours, and filtered to prepare a soup base of 61.

Preparation of test sample Add common salt to the above soup base to a level of 0.8 tldRIk, and add 0.1 to 0.2 r of complex seasoning A.
/d concentration and dissolved.

Preparation of control sample Salt was added to the above soup base to give an o, sy/a concentration, and MSG was added and dissolved to a concentration of 0.5 to 1.5 V/dl.

Test method A sensory test was conducted using a panel of 20 people using a three-point discrimination test method for the combination of control sample, control sample, and test sample.

From the test results, the test sample was not distinguishable from the control sample.

Example 2 MSG95.02, IMP3.44, succinic acid 0
．． Composite seasoning B having a composition of 30° monosodium fumarate and 1.24 (values are weight percent) was prepared in the same manner as in Example 1.

As a result of conducting the same test as in Example 1, except for using the soup base of Example 1 and using composite seasoning B, the results were as follows:
Composite seasoning B had 5 to 8 times the potency of MSG alone in the normal usage range, and had the same taste.

Example 3 Composite seasoning C consisting of a composition of MSG 95.02, GMP 1.50, amber mash 4.30°, and monosodium fumarate 3.18 (values are weight percent) was prepared in the same manner as in Example 1. did.

As a result of conducting the same test as in Example 1, except for using the soup base of Example 1 and using composite seasoning C, the results were as follows:
Composite seasoning C had 5 to 8 times the potency of MSG alone in the normal usage range, and had the same taste.

Example 4 MSG95.02, IMP 1.04, GMP
l, 04° disodium succinate 0.70. A composite seasoning having a composition of 2.20 monosodium fumarate (values are weight percent) was prepared in the same manner as in Example 1.

As a result of conducting the same test as in Example 1, except for using the soup base of Example 1 and using a composite seasoning, the results were as follows.
Composite seasoning B had 5 to 8 times the potency of MSG alone in the normal usage range, and had the same taste.

Example 5 MSG92.77, IMP 1.07, GMP
l, 0? .

Monosodium succinate 0.35. Composite seasoning E consisting of a blending composition of dl-disodium malate 4.74 (values are weight percent) was prepared in the same manner as in Example 1.

As a result of conducting the same test as in Example 1, except for using the soup base of Example 1 and using composite powder E, the results were as follows:
Composite seasoning E had 5 to 8 times the potency of MSG alone in the normal usage range, and had the same taste.

Example 6 MSG57.92, IMPl, 80, GMPl, 80,
Composite seasoning F consisting of a blending composition of 0.15 succinic acid and 38.33 monosodium L-aspartate (values are weight percent) was prepared by the following method.

A mixed fine powder of other raw materials was added to a mixture of MSG crystals and monosodium L-aspartate crystals, and mixed uniformly.

Then add 1-4% water per mixture and mix,
Fluidized and dried.

As a result of conducting the same test as in Example 1, except for using the soup base of Example 1 and using composite powder F, the results were as follows:
Composite seasoning F had 5 to 8 times the potency of MSG alone in the normal usage range, and had the same taste.

Example 7 M5G92.40, IMPI-15, GMPI, 15,
A composite seasoning G having a composition of 5.00% calcium lactate and 0.3% succinic acid (values are weight percent) was prepared in the same manner as in Example 1.

Using the soup base of Example 1, compound seasoning *E ingredient G
As a result of conducting the same test as in Example 1 except for using MSG, it was found that Composite Seasoning G had 5 to 8 times the potency of MSG alone in the normal usage range, and had no taste. They were of equal quality.

Example 8 M5G91.67, IMPl, 16, GMP 1.16
, disodium succinate 0.70, trisodium citrate 5.31, (values are weight percent) A composite seasoning H was prepared in the same manner as in Example 1.

The same test as in Example 1 was conducted using the soup base of Example 1, except that composite preparation H was used.
Composite seasoning H had 5 to 8 times the potency of MSG alone in the normal usage range, and had the same taste.

Example 9 A composite seasoning product ~K having the following composition was prepared in the same manner as in Example 1.

However, the numbers are weight percentages.

When the same test as in Example 1 was conducted on each of the obtained composite seasonings, it was found that each composite seasoning had 5 to 8 times the potency of MSG alone in the normal usage range, and had a good taste. The quality was homogeneous.

Claims (1)

[Claims] 1. A first component of monosodium glutamate, a second component of a nucleic acid taste substance, a third component of succinic acid or/and sodium succinate, and sodium fumarate, sodium citrate, sodium lactate, A flavor obtained from monosodium glutamate alone, which contains one or more fourth components selected from the group consisting of calcium lactate, sodium malate, sodium tartrate, sodium ascorbate, and sodium aspartate in the following ratios. A new composite seasoning with excellent strength and taste quality that is the same as that of monosodium glutamate alone. For the weight of the first and second components, A); 1:0.0005
~0.25, the third for the mixture of the first and second precepts
Weight of component (in terms of free acid in case of salt JdB); 1
: 0.0010 to 0.0070, weight ratio [C] of the fourth component (in terms of free acid, and in the case of sodium aspartate, in terms of 1/10 times the amount) to the mixture of the first component and the second component; 1: 0.005~o, oso. 2 The second component is disodium inosine-5'-monophosphate and/or disodium guanosine-5'-monophosphate, and the fourth component is monosodium fumarate, trisodium citrate, sodium lactate, calcium lactate, disodium malate. One or more selected from the group consisting of sodium, disodium tartrate, sodium ascorbate, and monosodium aspartate, weight ratio m,
(B) and (C) are each 1:0.001-0.15.1
:0.0015~0.0055, and 1:0.010~
0.070 of the new composite seasoning according to claim 1. 3. The new composite seasoning according to claim 1 or 2, wherein the fourth component is monosodium fumarate.