JPH0455654B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention contains L-glutamic acid, potassium, sodium, and calcium, and the strength of the flavor is L-glutamic acid.
The present invention relates to a versatile composite seasoning composition that is the same as monosodium glutamate, but has a complex taste, a wide range of taste that spreads throughout the oral cavity, and is rich in taste, and is rich in palatability as a seasoning. Since the discovery of L-glutamic acid as an umami ingredient, monosodium L-glutamate (MSG) has become widely used as a general-purpose seasoning.
Combining nucleic acid-based taste substances such as IMP and GMP,
Combinations of these flavor components with other amino acids, organic acids, etc. are generally used as complex seasonings. By the way, MSG is often used as a component of complex seasonings because it has excellent suitability as a seasoning, but it is also used as a component of complex seasonings. Glutamate, when used alone, has an effect on taste, odor,
Or they are restricted by physical properties or other aspects. For example, by adding calcium L-glutamate to nucleic acid seasonings, the oxygen stability of nucleic acid taste substances can be improved (Japanese Patent Publication No. 43-11732), or by adding calcium L-glutamic acid to lysine salts and arginine salts of L-glutamic acid. Its use is extremely limited, such as adding ornithine salt to enhance the nutrition of seasonings (Special Publication of Patent Publications 18486-1973). The present inventors focused on the use of glutamic acid other than MSG, conducted extensive research on the possibility of obtaining a versatile compound seasoning that does not mainly consist of MSG, and identified L-glutamic acid, potassium, sodium, and calcium. By mixing in the ratio,
We have overcome the weaknesses of each L-glutamate, and have found that it has a complex, wide-ranging, and full-bodied taste that conventional MSG does not have, and is also highly suitable as a general-purpose seasoning. , has completed the present invention. That is, the present invention provides sodium, potassium,
The gram equivalent ratio of calcium is sodium:potassium=0 to 3.5:1 and calcium:potassium=0
~1.5:1 and (number of moles of glutamic acid): (total number of gram equivalents of potassium, sodium, and calcium) = 0.1 to 1.2:1, and potassium L-glutamate 30 to 95% by weight, L-glutamic acid A composite seasoning composition that does not contain sodium in the range of 5 to 70% by weight and calcium L-glutamate in the range of 0 to 30% by weight. The present invention will be explained in detail below. In the present invention, the gram equivalent ratio of sodium, potassium, and calcium is sodium:potassium=
0~3.5:1 and calcium:potassium=0~
1.5:1 and (number of moles of glutamic acid): (total number of gram equivalents of potassium, sodium, and calcium) = 0.1 to 1.2:1, preferably sodium:potassium = 1:4 to 5:2 and (calcium): ( Total of potassium, sodium, calcium) = 0 ~
0.3: 1 and (number of moles of glutamic acid): (total number of gram equivalents of potassium, sodium, and calcium) = 0.4 to 1.2: or calcium: potassium = 0
~1.5:1 and (sodium): (total of potassium, sodium, and calcium) = 0 to 0.15:1 and (number of moles of glutamic acid): (sum of gram equivalents of potassium, sodium, and calcium) = 0.4 to
Mix at a ratio of 1.2:1. The method of producing glutamic acid used is not particularly limited, such as a fermentation method or an acid decomposition method. In addition, the glutamates used include potassium glutamate, monosodium glutamate, calcium glutamate, lysine glutamate,
Various glutamate salts can be used, such as arginine glutamate, ornithine glutamate, and ammonium glutamate. Sodium, potassium, and calcium are glutamate, chloride, hydroxide,
Phosphates, carbonates, organic acid salts, seafood, dried seafood, walnuts, eggs, meat, etc. The origin is not particularly limited, but in this case, potassium L-glutamate 30 to 95% by weight, sodium L-glutamate 5
~70% by weight and 0~ calcium L-glutamate
The range of 30% by weight is excluded. In addition, the raw materials used in the following experimental examples and examples are as follows:
Potassium glutamate monohydrate, sodium glutamate monohydrate, calcium glutamate tetrahydrate, sodium citrate dihydrate, sodium malate hemihydrate, calcium lactate pentahydrate, etc. usually contain crystal water. Those containing crystal water were used. Other raw materials with commonly available properties were also used. Experimental Example 1 Using lysine salt, potassium salt, sodium salt, ammonium salt, and calcium salt of L-glutamic acid, the taste properties of each salt alone and in combination of two or more types were evaluated. The evaluation method is to use a sample of 2 g of each salt (calculated as glutamic acid) dissolved in 1 part of 0.7% saline solution, and evaluate the tastes of umami, bitterness, salty taste, sourness, and complexity by 20 well-trained taste panels. ,
Sensory tests were conducted on the strength of the body taste, the breadth of the taste, and the overall pleasantness of the taste. As shown in Table 1, in addition to umami, calcium L-glutamate has a bitter taste, and potassium L-glutamate also has a very weak bitter taste (sodium L-glutamate has a slightly salty taste).
The gram equivalent ratio of sodium, potassium, and calcium in the above composition of the present invention is sodium:
When potassium is mixed in a ratio of 0 to 3.5:1 and calcium:potassium is blended in a ratio of 0 to 1.5:1, the strengths of each individual product are retained, while the weaknesses are overcome. In other words, you won't feel any bitterness. The flavor becomes more complex, broader, and richer. It also blends very well with salt.

【table】

[Table] Experimental Example 2 Regarding combinations of three or more components: sodium L-glutamate, L-glutamic acid, potassium chloride, potassium carbonate, potassium phosphate, calcium chloride, calcium lactate, calcium carbonate, and calcium hydroxide.L-glutamic acid, sodium,
The taste characteristics were evaluated by changing the blending ratio of potassium and calcium. The evaluation method was to take samples of 2g of each composition (calculated as glutamic acid) dissolved in 1 part each of 0.7% saline, and evaluate the umami, bitterness, salty taste, complex taste, richness, and taste by 20 well-trained taste panels. Sensory evaluation was performed on width, coarse taste, and taste preference. As is clear from Table 3, Na/K exceeds 5,
When Ca/K is lower than 2, the composition has a slightly more bitter taste than sodium L-glutamate, but has almost the same taste quality as sodium L-glutamate. When Na/K is 3.5 or less and Ca/K exceeds 2, the composition has a much stronger bitterness and unpleasant taste than sodium L-glutamate, which is not preferable. When Na/K is lower than 3.5 and Ca/K is lower than 1.5, the composition has a slightly stronger taste than monosodium L-glutamate, but is not unpleasant, and has a complex taste and richness that is stronger than monosodium L-glutamate. It had a wide range of flavors and was far more preferred.

[Table] Therefore, sodium:potassium=0-3.5:1
Moreover, a calcium:potassium ratio of 0 to 1.5:1 was the optimum range for obtaining a complex seasoning with a rich and complex taste and a wide range of taste.

【table】

[Table] Using potassium chloride, sodium chloride, calcium chloride, potassium glutamate, sodium glutamate, and calcium glutamate as raw materials within the optimal range of potassium, sodium, and calcium,
The number of moles of glutamic acid is the sum of the number of gram equivalents of potassium, sodium, and calcium.
For compositions prepared to have 0.05, 0.1, 0.2, 0.4, 0.7, and 1.0, 2 g each in terms of glutamic acid.
Samples were prepared by dissolving the following composition in 1 part each of distilled water, and a panel of 20 well-trained people evaluated umami, bitterness, saltiness, complexity, richness, breadth of taste, miscellaneous taste, and taste preference. A sensory evaluation was conducted. As is clear from Tables 4 to 6, when the number of moles of glutamic acid is less than 0.05 with respect to the total number of gram equivalents of potassium, sodium, and calcium, the taste is bitter or salty due to the inorganic ions of potassium, sodium, and calcium. It was strong and tasteless.
The number of moles of glutamic acid is potassium, sodium,
It is delicious if the total number of gram equivalents of calcium is 0.1 or more. Salts of glutamic acid other than potassium, sodium, and calcium or glutamic acid are also delicious when used in combination with the above raw materials, but the number of moles of glutamic acid exceeds the total number of gram equivalents of potassium, sodium, and calcium, and potassium, sodium, and calcium The practical upper limit of the ratio of the number of moles of glutamic acid to the sum of the number of gram equivalents of potassium, sodium, and calcium is preferably 1.2 due to the addition of other miscellaneous flavors and fluctuations in pH. Therefore, sodium:potassium=0-3.5:1 and calcium:potassium=0-1.5:1 and (number of moles of glutamic acid):
(The number of gram equivalents of potassium, sodium, and calcium) = 0.1 to 1.2:1 is the optimal range for obtaining a complex seasoning that has richness, complexity, and a wide range of taste.

【table】

【table】

【table】

[Table] Experimental Example 3 Among the samples prepared in Experimental Example 2, 6 compositions within the optimum range (Sample No. 6, 7, 9, 10,
11, 12), 2g of each composition (calculated as glutamic acid) dissolved in 1 part of 0.7% saline was used as a sample, and a well-trained taste panel of 20 people evaluated the complexity and richness using a paired comparison method. Sensory evaluation was performed on taste, breadth of taste, and taste preference. As is clear from Table 7, sodium: potassium = 1:4 to 5:2 and calcium: (total of potassium, sodium, and calcium) = 0 to 0.3:
Compositions 10 and 11, which fall within the range of 1, have a stronger complex taste and richness than compositions 7 and 12, and have a wider range of taste. In the comparison between compositions 10 and 11 and the comparison between compositions 7 and 12, there were no evaluation items in which a significant difference was observed. In addition, compositions 6 and 9, in which calcium:potassium = 0 to 1.5:1 and sodium: (total of potassium, sodium, and calcium) = 0 to 0.15:1, have no evaluation items that are significantly different from each other, but each Composition
From 10 and 11, Atsumi Aji,

[Table] Complex flavor with strong richness. However, preference was divided between compositions 6 and 9 and compositions 10 and 11 because the complex taste and rich taste were too strong. However, compositions 6,9 were much preferred over compositions 7,12. Therefore, the above sodium:potassium=1:4 to 5:2 and calcium:total of potassium, sodium, and calcium=
0~0.3:1 or calcium:potassium=0~
0.8:1 and sodium: potassium, sodium,
Although the total calcium content is within the optimal range, it is a more preferable range for obtaining a complex seasoning with strong richness, complexity, and a wide range of taste. This seasoning composition can not only be used alone as a general-purpose seasoning, but also by combining with nucleic acid-based taste substances such as IMP and GMP, it can bring out the synergistic effect of umami and create a general-purpose seasoning with high umami potency. It can also be used as a fee. Furthermore, other amino acids,
In combination with organic acids, natural flavor ingredients, etc., seasonings,
Can be used in a wide range of foods. The composite seasoning of the present invention is produced by simply mixing crystals, microcrystalline powder, powder granules, solutions, suspensions, etc. of each component, and
It may be dried if necessary. Next, the present invention will be explained in more detail according to the present invention (all percentages in the examples indicate weight percentages). Example 1 Composite seasonings H to K were prepared according to the compositions shown in Table 8 below by mixing and dissolving each component, neutralizing with HCl, and spray drying.

[Table] Next, 20 trained panelists evaluated each of these compound seasonings using miso soup.
A two-point comparison test with MSG was conducted. The miso soup was prepared according to the composition shown in Table 9. Sensory tests evaluated the strength of miso soup's umami flavor, strength of complex flavor,
The test was conducted for each item regarding overall taste preference. The results are as shown in Table 10, and the complex flavor added to Composite Seasoning H was stronger and significantly preferred compared to the added MSG alone. Those to which Composite Seasoning I was added had a worse taste than those to which only MSG was added, and were not significantly liked. Compound seasoning J,
No significant difference was observed between the K-added product and MSG.

【table】

[Table] Example 2 Composite seasonings L to P were prepared by uniformly mixing each component according to the composition shown in Table 11 below.

[Table] Next, 20 trained panelists evaluated each of these compound seasonings using miso soup.
A two-point comparison test with MSG was conducted. Miso soup was prepared according to the composition shown in Table 12. Sensory tests evaluated the strength of miso soup's umami flavor, strength of complex flavor,
The test was conducted for each item regarding overall taste preference. The results are as shown in Table 13, and the one to which Composite Seasoning L was added had a stronger and more complex taste than the one to which only MSG was added, and was significantly preferred. Those to which Composite Seasoning M was added had a poorer taste than those to which only MSG was added, and were not significantly liked. Compound seasoning N,
No significant difference was observed between the P-added product and MSG.

【table】

[Table] Example 3 Composite seasonings X to Z having the compositions shown in Table 14 below
It was prepared by uniformly mixing.

[Table] Next, for each of these complex seasonings, 20 trained panelists evaluated Gara Soup.
A two-point comparison test with MSG was conducted. The method for preparing gara soup is shown in Table 15. Sensory tests were conducted on the strength of the umami flavor, the strength of the complex flavor, and the overall pleasantness of the taste of the soup. The results are as shown in Table 16, and compound seasoning X,
The product with Y and Z added had a stronger complex taste and was significantly preferred compared to the product with only MSG added.

【table】

[Table] Example 4 Composite seasonings h to k were prepared by uniformly mixing each component according to the composition shown in Table 17 below.

[Table] Next, for each of these compound seasonings, a two-point comparison test with MSG was conducted by a trained panel of 20 people, using scrambled eggs as the evaluation system. The scrambled eggs were prepared according to the composition shown in Table 18. Sensory tests were conducted on the strength of the umami flavor of the scrambled eggs, the strength of the complex taste, and the overall pleasantness of the taste. The results are as shown in Table 19, and compound seasoning h, k
The product with the addition of MSG had a stronger and more complex taste than the product with the addition of MSG alone, and was significantly preferred. No significant difference was observed between the samples containing compound seasonings i and j and MSG.

【table】

【table】

[Table] Example 5 Composite seasonings 1 to o were prepared by uniformly mixing each component according to the composition shown in Table 20 below.

[Table] Next, for each of these compound seasonings, 20 trained panelists evaluated miso soup.
A two-point comparison test with MSG was conducted. Miso soup was prepared according to the composition shown in Table 21. Sensory tests evaluated the strength of miso soup's umami flavor, strength of complex flavor,
The test was conducted for each item regarding overall taste preference. The results are as shown in Table 22, and compound seasonings m and n
Compared to the control, the one with the addition had a stronger and more complex taste and was significantly preferred. Those to which complex seasonings l and o were added had a poorer taste than those to which the control was added, and were significantly less preferred.

【table】

【table】

[Table] Example 6 Composite seasonings p to s were prepared by uniformly mixing each component according to the composition shown in Table 23 below.

[Table] Next, 20 trained panelists evaluated each of these compound seasonings using miso soup.
A two-point comparison test with MSG was conducted. Miso soup was prepared according to the composition shown in Table 24. Sensory tests evaluated the strength of miso soup's umami flavor, strength of complex flavor,
The test was conducted for each item regarding overall taste preference. The results are as shown in Table 25, and the composite seasonings p~s
Compared to the one with only MSG added,
It had a strong complex taste and was significantly preferred.

【table】

【table】

Claims (1)

[Claims] 1 The gram equivalent ratio of sodium, potassium, and calcium is sodium:potassium=0 to 3.5:1, calcium:potassium=0 to 1.5:1, and (number of moles of glutamic acid):(number of gram equivalents of potassium, sodium, and calcium). Total) = 0.1~
1.2:1, and has a composition not including 30 to 95% by weight of potassium L-glutamate, 5 to 70% by weight of sodium L-glutamate, and 0 to 30% by weight of calcium L-glutamate. A complex seasoning composition.