JPH07114646B2 - Seasoned food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoned food containing three components of potassium, glutamic acid and sugar alcohol, which has a complicated taste and has a wide range of taste and richness in the oral cavity and which is rich in taste.

[0002]

2. Description of the Related Art Kombu extract, so-called konbu soup stock, is widely used in Japanese cuisine such as soup, soba sauce, udon soup, tempura soup, and porridge. The components of kelp fronds and kelp dashi are Ikeda (Tokyo Chemical Society Journal 30 , 820 (1908)), Oishi et al. (Journal of Fisheries Society of Japan, 27 , 598 (1961): same journal, 27 , 601 (1961): same magazine, 39 , 39 ,. 317
(1973): ibid, 39 , 323 (1973)), Sato et al. (Journal of the Fisheries Society of Japan, 46 , 749 (1980)) have research examples on individual components such as nitrogen compounds, sugars, and inorganic components. The content has been clarified. It has been reported by Ikeda that the component showing "umami" of kelp soup is glutamate, and "umami" is the taste of monovalent glutamate ion. Sodium salt of glutamate has been commercialized as "Ajinomoto" and has been widely used and used as a general-purpose seasoning until now.

In his paper, Ikeda (supra) said, "Konbu soup was boiled in such a way to crystallize, and the mother liquor was boiled. However, the last remaining mother liquor does not form dry crystals in the vacuum dryer.Adding anhydrous alcohol to the mother liquor does not cause precipitation and produces a two liquid phase. Then, it is possible to infer how the substances contained in this mother liquor are easily soluble in water.The taste components of kelp are generally collected in this mother liquor to form crystals. It does not have the desired taste even if it is refined with what is deposited. " It is said that it is not a taste ingredient of soup stock.

[0004]

It is an object of the present invention to obtain a seasoned food product which does not have the flavor of kelp but has the taste of natural kelp stock.

[0005]

[Means for Solving the Problems] The present inventors have focused on the fact that sodium glutamate alone does not give the taste of kelp soup, and have conjectured that a taste component other than glutamic acid may be present in the kelp soup. As a result of intensive studies, it was discovered that when mannitol, KCl, and glutamate, which do not have the taste of kelp soup alone, are present in a specific ratio, they have the taste of kelp soup without the flavor of kelp. In addition, sugar alcohol (or sugar alcohol obtained by hydrogenating a starch-based raw material) may be used instead of mannitol, such as xylit, sorbit, maltite, or KH ₂ PO instead of KCl. ₄ , K ₂ H
It has been discovered that any of potassium salts such as PO ₄ and potassium glutamate and glutamate salts such as sodium glutamate, potassium glutamate, magnesium glutamate, calcium glutamate, ammonium glutamate, arginine glutamate, lysine glutamate or glutamate itself can be used. This composition is a udon soup that originally uses kombu soup,
Foods other than tempura soup, soup, etc.
Fried chicken, beef steak, consommé soup, Chinese soup, stir-fried vegetables, etc. have a complex and mouth-spreading taste breadth, richness, and a versatile one with rich palatability as a seasoning. The present invention has been completed by discovering that the foods contained therein are complex and have a wide range of taste and richness that spreads in the oral cavity, and that they are highly palatable as foods.

That is, the present invention contains potassium and / or its salt, glutamic acid and / or its salt and sugar alcohol, and the molar ratio of potassium, glutamic acid and sugar alcohol is potassium: glutamic acid = 1 to 20:
1 and sugar alcohol: (the total number of moles of potassium, glutamic acid and sugar alcohol) = 0.1 to 0.75: 1, which is a seasoning food (excluding seasonings). .

The present invention will be specifically described below.

In the present invention, the molar ratio of potassium, glutamic acid and sugar alcohol is potassium: glutamic acid =
1-20: 1 and sugar alcohol: (potassium, glutamic acid, sugar alcohol) = 0.1-0.75: 1. Further, preferably, the molar ratio of potassium, glutamic acid and sugar alcohol is potassium: glutamic acid = 2.5 to
20: 1 and sugar alcohol: (potassium, glutamic acid, sugar alcohol) = 0.25 to 0.75: 1. Preferably potassium chloride is added as potassium,
More preferably, potassium chloride is added to 40 mol of potassium.
% Or more. As the sugar alcohol, it is preferable to blend one or more selected from sorbit, mannitol, maltite, and xylit.

Potassium used in the present invention is, for example, KCl,
Organic and inorganic potassium salts such as potassium L-glutamate, which may be produced by any production method, and KCl may be any of natural products, potassium hydroxide, potassium carbonate and neutralized products with hydrochloric acid, etc. , Paste, granules, crystals, solids, etc.

The glutamic acid used in the present invention is not particularly limited in its production method such as fermentation method and acid decomposition method, and may be in any shape such as liquid, paste, powder, granules, crystals and solid. Further, glutamic acid alone or glutamic acid Any salt such as sodium salt, potassium salt, calcium salt, magnesium salt, arginine salt and lysine salt may be used.

The present invention can be used in combination or mixed with any taste material or food material. Sodium inosinate, sodium guanylate, plant protein hydrolyzate, animal protein hydrolyzate which is not a nucleic acid-based substance can be used. It can be used in combination with a flavor extract obtained by decomposing a protein such as yeast extract with an acid or an enzyme, an animal or plant extract, or a seafood extract. In particular, when used in combination with kelp extract, since the flavor of kelp extract is easily extended, a small amount of kelp extract is used to impart the flavor, and the taste itself is imparted with the product of the present invention, so that the taste of kelp extract is high. A seasoned food having a taste (excluding seasonings) is obtained.

Experimental Example 1 Taste was evaluated for three combinations using potassium chloride as potassium, sodium glutamate as glutamic acid, and mannite as sugar alcohol.

The evaluation method was Composition 1 by combining three kinds.
A sample prepared by dissolving 5 g in 1 liter of 0.15% saline was subjected to a sensory test by 5 well-trained taste panels for umami, sweetness, bitterness, complex taste and breadth of taste.

As shown in Tables 1 to 4, the molar ratio of potassium:
The sample of glutamic acid = (above 20): 1 has a unique bitterness derived from potassium, has a complicated taste and a weak taste, and has a taste similar to potassium chloride. The sample of potassium: glutamic acid = (below 1): 1 has a strong umami derived from glutamic acid and a weak taste peculiar to potassium, and has a taste similar to that of sodium glutamate. The sample of potassium: glutamic acid = 1 to 20: 1 and mannite: (total of potassium, glutamic acid and mannite) = (below 0.10): 1 has a weak sweetness derived from mannite, and potassium chloride. It is a taste similar to.

Samples in which potassium: glutamic acid = 1 to 20: 1 and mannite: (total of potassium, glutamic acid, and mannite) = (above 0.75): 1 had a strong sweetness derived from mannitol. The taste is similar to that of mannite. Potassium: Glutamic acid = 1: 20:
1, and mannite: (total of potassium, glutamic acid, and mannite) = 0.10 to 0.75: 1, the sample has a complex taste and a wide range of tastes, and potassium chloride, sodium glutamate, and mannite alone are used. Is a completely different taste. Furthermore, potassium: glutamic acid = 2.5 to 20: 1
Moreover, the sample in which mannite: (total of potassium, glutamic acid, and mannite) = 0.25 to 0.75: 1 has a very strong complex taste and a wide range of taste.

Therefore, potassium: glutamic acid = 1 to 2
0: 1 and mannite: (total of potassium, glutamic acid, mannite) = 0.10 to 0.75: 1 has a complex taste and is optimal for obtaining seasoned foods with a wide range of tastes. Range, and more preferably potassium: glutamic acid = 2.5 to 20: 1 and mannite: (total of potassium, glutamic acid, mannite) = 0.25: 0.75:
The range of 1 has a complex taste and is an optimum range for obtaining a seasoned food having a wide range of tastes.

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Table 3]

[0020]

[Table 4]

Experimental Example 2 According to the formulation of Table 5, one or a mixture of two or more of potassium chloride, potassium monophosphate and dipotassium phosphate as potassium, sodium glutamate as glutamic acid,
Using mannite as the sugar alcohol, the molar ratio of potassium, glutamic acid, and mannite is potassium: glutamic acid = 1 to 20: 1 and mannite: 1 potassium, the total of glutamic acid and mannite) = 0.10 to 0.75: 1. The taste was evaluated by mixing so as to be within the range.

The evaluation method was as follows. A composition prepared by dissolving 15 g of a combination of potassium chloride, sodium glutamate, and mannite in 1 liter of 0.15% saline was used as a control, and potassium chloride, 1 potassium phosphate, and 2 potassium phosphate were used. A well-trained taste panel in which a composition prepared by combining one kind or a mixture of two or more kinds, MSG, and mannitol was dissolved in 1 liter of 0.15% saline with the same number of moles of potassium as the control. A sensory test was carried out by 5 people on the range of umami, sweetness, bitterness, complexity and taste.

The results are shown in Table 5. Samples 5,6,7,8,9,10, which used potassium chloride together, had a wider range of taste than Samples 1, 2, 3, 4 which used only 1 potassium phosphate and 2 potassium phosphate as potassium ions. Samples 6, 8 and 10 in which the number of moles of potassium chloride is 40% or more of the number of moles of total potassium have a wide range of tastes and a strong complex taste.

Therefore, by using at least potassium chloride as the potassium ion, and more preferably by using 40% or more of the potassium chloride in terms of the number of moles of potassium, a seasoning having a strong complex taste and a wide range of tastes. A composition can be obtained.

[0025]

[Table 5]

Experimental Example 3 Potassium chloride as potassium, glutamic acid as sodium glutamate, sweeteners as mannitol, sorbit, xylit, maltite, glucose, fructose, lactose, sucrose, dextrin,
According to the distribution in Table 6 using starch syrup, the ratio of potassium, glutamic acid and mannite is potassium: glutamic acid = 1 to 2
Potassium chloride, sodium glutamate, and mannite were mixed so that the ratio was 0: 1 and mannite: (total of potassium, glutamic acid, and mannite) = 0.10 to 0.75: 1. The sweet substance was added as a substitute for mannitol so as to have the same sweetness intensity as that of mannitol, and mixed to evaluate the taste.

The evaluation method was as follows: 15 g of a composition of potassium chloride, sodium glutamate and mannitol was dissolved in 1 liter of 0.15% saline, and the mixture in which mannite was replaced with a sweet substance was 1 liter of 0.15% saline. Dissolved into a sample, and tasted by 5 well-trained taste panels,
A sensory test was conducted on the range of umami, sweetness, bitterness, complex taste, and taste.

The results are shown in Table 6. Sample controls 1, 2 and 3 using sugar alcohols such as mannitol, sorbit, maltitol, and xylit as sweetening substances and sample 10 using hydrogenated starch syrup have a complex taste and a wide range of tastes, but have glucose, fructose, Samples 4, 5, 6 with lactose, sucrose, dextrin and water
7,8,9, had a weak complex taste and no taste range.

Therefore, by using mannitol, sorbitol, maltitol, or xylitol sugar alcohol as the sweetening substance, it is possible to obtain a seasoning composition having a strong and complex taste.

[0030]

[Table 6]

Experimental Example 4 Potassium chloride as potassium, sodium glutamate as potassium glutamate, potassium glutamate, calcium glutamate, magnesium glutamate, ammonium glutamate, lysine glutamate, arginine glutamate, mannite as sugar alcohol, and potassium, glutamic acid, mannite ratio. Is potassium: glutamic acid = 1 to 20: 1 and mannite: (total of potassium, glutamic acid, mannite) = 0.10
According to the formulation of Table 4, potassium chloride, glutamate and mannite were mixed in the range of 0.75: 1, and the taste was evaluated.

The evaluation method was a well-trained test using 15 g of a composition prepared by combining one kind or a mixture of two or more kinds of potassium chloride, mannite and glutamate, dissolved in 1 liter of 0,15% saline solution. A panel of 5 panelists conducted a sensory test on the range of umami, sweetness, bitterness, complexity and taste.

The results are shown in Table 7. Glutamate had a strong complex taste and a wide range of tastes in any of the salts or the mixture thereof.

Therefore, it is possible to use glutamate having any cation such as sodium, potassium, calcium, magnesium, ammonium, lysine and arginine.

It was also found that when glutamic acid was used, the sourness became slightly stronger, but it had a strong complex taste and a wide range of taste, and glutamic acid can also be used.

[0036]

[Table 7]

Example 1 Cooking was carried out according to the composition shown in Table 8 below to prepare savory rice A, B, C, D and E.

Next, a panel of 20 people trained on these savory rice was subjected to a two-point comparative test with squid rice B, C, D and E using squid rice A as a control.

Preparation of kayak rice: Carrots are chopped to a length of 3 cm, konjac is boiled and chopped to a length of 3 cm. Sprinkle oil on the oil to remove the oil, and cut it in half vertically. Remove the burdock from the water, release it to water and drain the water. Remove the shiitake mushrooms from water and cut them into slices. Cut the chicken into small pieces, sprinkle a little salt and sake, and season. Rice, soup,
Put all the ingredients and seasonings, stir the mixture and cook normally with an automatic rice cooker. After cooking, it was steamed well, and the whole was mixed well to obtain cooked rice A, B, C, D, E.

Table 9 shows the results of sensory evaluation. Takukomi rice B, D, and E had a complicated taste and the width of taste was the same as that of the control A, and the taste was also the same. However, Takukomi rice E was less preferred than the control A in taste, complexity, and taste, and was not favored in terms of taste.

[0042]

[Table 8]

[0043]

[Table 9]

Example 2 According to the composition shown in Table 10 below, cooking was performed to prepare chawanmushi A, B, C, D and E. A two-point comparative test was carried out by 20 panelists trained on these chawanmushi.

Preparation of chawanmushi: 4 liters of distilled water is boiled, 40 g of dried bonito is added, and after slightly boiling, turn off the heat, and 2
After leaving for a minute, filtration is performed to obtain 1% bonito dashi.
After cooling the 1% bonito dashi, the dried beaten egg, salt,
Add light soy sauce, MSG, KCl, and mannitol, and dissolve and mix them thoroughly while stirring so that bubbles do not form. Add 20g chicken breast, 13g kamaboko and 3g raw shiitake mushroom to 1 steamed tea bowl, and add 100m of dashi and egg.
After putting it in 1 and heating it at 80 to 85 ° C. for 15 minutes with a steamer, put a pinch of beetle to obtain chawanmushi.

[0046]

[Table 10]

Table 11 shows the results of the sensory evaluation. MSG, K
Egg steamed A containing all of Cl and mannite is MSG,
Sweeter than Chawanmushi B, which does not contain KCl or mannitol,
It had a wide range of umami, complex taste, and taste, and was much more palatable. In addition, the chawanmushi A had a complicated taste and a wide range of tastes, and was also favorably favored over the chawanmushi C, D, and E having only one component of KCl, mannitol, and MSG.

[0048]

[Table 11]

Example 3 Hamburgers A, B, C, D and E were prepared by cooking according to the composition shown in Table 12 below, and a two-point comparative test was conducted by 20 panelists trained on these hamburgers. .

[0050]

[Table 12]

Preparation of hamburger: Ground beef and minced pork, salt and pepper are added and kneaded thoroughly, and then 50 in a frying pan.
0 g of onion is fried in oil to 400 g, chilled onion is added, and then bread crumb moistened with milk is added and mixed. When eggs are added and mixed well, MSG, KCl,
Add mannitol, mix thoroughly and knead. About 70 g of the kneaded product was divided and molded, and baked in a frying pan to obtain hamburgers A to E.

Table 13 shows the results of the sensory evaluation. MSG, K
The hamburger A containing all of Cl and mannitol had a sweetness, umami, complex taste and taste range stronger than the hamburger B containing nothing, and was favorably tasted.
The hamburger A had a complex taste and a wide range of tastes and was favorably favored over the hamburger C containing C, MSG, the hamburger containing D, KCl and MSG containing mannite.

[0053]

[Table 13]

Claims (5)

[Claims] 1. Containing potassium and / or its salt, glutamic acid and / or its salt and sugar alcohol, and the molar ratio of potassium, glutamic acid and sugar alcohol is potassium: glutamic acid = 1 to 20: 1 and sugar alcohol: (potassium. , The total number of moles of glutamic acid and sugar alcohol) = 0.1 to 0.75: 1, which is a seasoned food (excluding seasonings). 2. The molar ratio of potassium, glutamic acid and sugar alcohol is potassium: glutamic acid = 2.5 to 20: 1.
Moreover, sugar alcohol: (the total of the number of moles of potassium, glutamic acid, and sugar alcohol) is within the range of 0.25 to 0.75: 1, The seasoning food according to claim 1. 3. The seasoned food according to claim 1, wherein at least potassium chloride is used as the potassium ion. 4. The seasoned food according to claim 1, wherein the number of moles of potassium chloride is 40% or more of the number of moles of potassium. 5. The sugar alcohol is one or more selected from sorbitol, mannitol, maltite, and xylitol, and is used.
Seasoned food according to any one of 1.