JP2001245624A - Method for producing seasoning material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoning material capable of imparting 'full-bodied sourness' to foods to be seasoned under the favorable condition for producing foods by using natural products. SOLUTION: The subject method for producing seasoning material comprises the step of making reaction of a solution obtained by adjusting creatine or creatinine and at least one kind of saccharides and/or saccharide-containing natural products selected from aldohexose such as glucose, mannose or galactose, aldopentose such as ribose or xylose, ketohexoses such as fructose, ketopentoses such as ribulose or xylulose, disaccharides such as ascorbic acid, maltose or sucrose, and polysaccharides such as cellulose or starch, to pH >=5 followed by treatment with supercritical water or subcritical water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to various foods containing a substance exhibiting a "sweetness of sourness" in a neutral pH range, various foods containing a high-intensity sweetener, and various foods containing a pungent component. The present invention relates to substances which improve the taste quality, in particular the aftertaste properties, and a novel method for producing solutions containing these substances.

[0002]

2. Description of the Related Art Meat extract,
Natural extracts such as chicken extract, seafood extract, and vegetable extract are widely used for business use. The functions of these natural extracts are said to give the food a complex taste and breadth, to give "atsumi" and "koku", and to compensate for the lack of taste of food materials.

[0003] However, since these natural extracts are expensive and difficult to obtain, generally, processed products and substitutes using a part of these natural extracts are manufactured and replaced.
It is commercially available. In addition, basic stocks such as bonito, dried broth, dashi kelp, shiitake mushroom and the like, and flavor seasonings obtained by mixing salt, sugar, umami seasoning, amino acids and the like with these natural materials are also widely used. Processed products and substitutes of these commercially available natural extracts are also composed of low-molecular substances such as amino acids, nucleic acids, and organic acids with sodium glutamate as the main component. By comparison, the taste is simple,
It has the disadvantage of blurring.

Conventionally, in order to compensate for such a disadvantage, H
By adding VP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract, etc.,
HVP and HAP have a decomposed odor, and yeast extract has a flavor unique to yeast. The amount used was limited, and the taste and flavor were clearly different from the so-called model natural extract, and were not satisfactory. In particular, there is a problem that there is a remarkable difference in the taste as expressed by the words "sour with sourness" and "tightness", which gives the whole taste and gives the taste tightness and depth. I have.

[0005] In order to solve the above problems, a novel seasoning material has been disclosed. JP-A-9-1403
According to No. 49, fractions from the beef hot water extract that give a "sourish sourness" using dialysis membranes and electrodialysis membranes, gel filtration chromatography, partition chromatography, reverse phase chromatography, etc. Fractionation, N- (1
-Methyl-4-oxo-2-imidazolin-2-yl)
Alanine, N- (1-methyl-4-hydroxy-3-imidazoline-2,2-ylidene) alanine and N-
(1-Methyl-4-hydroxy-3-imidazoline-
(2,2-ylidene) alanine was isolated and revealed to have the above properties. In addition, these substances are (1)
Reacting creatinine with methyl-2-bromopropionate, (2) reacting creatinine + alanine, (3) reacting creatine + methylglyoxal, (4) reacting creatine + pyruvic acid, (5) reacting creatine + dihydroxyacetone, (6) reacting creatine + dihydroxyacetone phosphate,
It is shown that it can be produced by reacting (7) creatine + glucose and (8) reacting creatine + fructose.

[0006] However, the methods (1) to (6) are synthesized using commercially available reagents, and are not preferable to be added to foods. Further, in the methods (7) and (8), the synthesis is carried out at a pH of 13, which is also unfavorable as a food production condition.

SUMMARY OF THE INVENTION Under the background of the above-mentioned prior art, the present invention provides a seasoning material which can impart "sourcing sourness" using natural products under favorable conditions for food production. The purpose is to provide.

[0007]

Means for Solving the Problems The inventors of the present invention have made intensive efforts to solve the above-mentioned problems, and as a result, have found that creatine or creatinine contains 0.1 to 100 times (by weight) of saccharides and / or natural saccharides containing saccharides. A treatment liquid obtained by treating the product with supercritical water or subcritical water is added, and the pH is 5 or more, preferably 6.0 to 10.0, more preferably 6.5 to 6.5.
It has been found that by performing a heating operation while adjusting the temperature to 8.5, a seasoning material capable of imparting “sweetness with sweetness” can be produced, and the present invention has been completed based on such findings. Was.

The compound produced in the present invention, unlike other known organic acids and inorganic acids, exhibits sourness even in a neutral pH range, and is a processed and alternative product of an existing natural extract or a basic stock. When added to a kind, it enhances these seasoning powers, enhances the whole taste, and gives the taste a "sourty with sweetness"
Japanese Patent Application Laid-Open No. Hei 9-140349 discloses that the depth can be given. Furthermore, the compound has an effect of reducing the persistence of an unpleasant aftertaste and changing it to a refreshing taste. Especially when added to foods containing aspartame, one of the sweeteners having a high degree of sweetness, aspartame is exhibited. It has the effect of reducing the problem of taste quality, "intense sweetness remains in the mouth forever", and has the effect of converting it into a good-tasting food, and other high-sweetness sweeteners such as saccharin, ticclo, and stevia sugar When it is added to a transfer product, Acesulfame K, etc., it is a problem of foods containing these that "there is an unpleasant feeling of strong bitterness and astringency, and unpleasant sensation after swallowing. Japanese Patent Application Laid-Open No. Hei 9-140349 discloses an effect of reducing the effect of reducing the overall taste quality. Japanese Patent Application Laid-Open No. Hei 9-140349 discloses that when the present compound is added to a food having a strong pungency such as kimchi soup, the compound has an effect of relieving the strong pungency and making the whole mild.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a method for treating a creatine or creatinine with a supercritical water or a subcritical water treatment of a saccharide or / and a natural product containing the saccharide,
The present invention relates to a novel method for producing a seasoning material capable of imparting a “sweetness with sweetness” by performing a heating operation after adjusting the pH to 5 or more.

The saccharides used in the present invention include aldopenose such as glucose, mannose and galactose, aldpentose such as ribose and xylose and ketohexaose such as fructose, ketopentoses such as ribulose and xylulose, ascorbic acid, maltose, and the like. Disaccharides such as sucrose and polysaccharides such as cellulose and starch. It is also possible to use foods, seasonings, and grains containing a large amount of the above-mentioned saccharides, such as starch syrup, molasses, isomerized sugar, vegetable extract, fruit juice, soybean, rice, and corn.

The supercritical water or subcritical water treatment solution of a saccharide or / and a natural product containing a saccharide used in the present invention is obtained by subjecting a saccharide to a decomposition reaction using water in a supercritical or subcritical state as a solvent. That is. Specifically, an aqueous solution or slurry of a saccharide or / and a natural product containing the saccharide is placed in a supercritical state or a subcritical state. Such a supercritical state or subcritical state is a temperature range of 150 to 800 ° C. and a pressure range of 2 to 90 MPa. Further, the pressure is preferably 250 to 500 ° C. and the pressure is 4 to 50 MPa.

The concentration of the saccharide or / and a natural product containing the saccharide used as a raw material may be any concentration as long as it can be dissolved or slurried in water under the reaction conditions, but from the viewpoint of reaction efficiency, it is preferable. 0.1 ~
50% by weight.

The time for the decomposition reaction, that is, the time for maintaining the saccharide and / or the natural product containing the saccharide in a supercritical state or a subcritical state is 0.01 to 100 seconds, preferably 0.1 to 60 seconds. Seconds. If it is too short, the residual amount of saccharides increases, and the sweetness becomes too strong. If it is too long, a burnt smell or an undesirable flavor is imparted.

The seasoning material of the present invention capable of imparting the "sweetness of sourness" is prepared by using a saccharide or / and a natural product containing a saccharide described in the preceding paragraph, which is treated with supercritical water or subcritical water, and creatine or creatinine. Thus, for example, it can be manufactured by the following method. 0.1 to 100 times (by weight) of creatine or creatinine is added to a supercritical water or subcritical water treatment solution of a saccharide or / and a natural product containing the saccharide, and the pH is 5 or more, preferably 6.0 to 6.0.
The heating operation is performed while adjusting to 10.0, more preferably 6.5 to 8.5. The heating conditions at this time are 60 to 1
It is desirable to carry out at 20 ° C. for 30 minutes to 48 hours. Further, the pH is adjusted to the above range before the heat treatment, and desirably, the pH during the heat treatment is also in the above range, that is, 6.0.
It is preferable to perform the heat treatment while adjusting the temperature to 10.0, more preferably 6.5 to 8.5. By the heating operation described above, it is possible to produce a seasoning material capable of imparting a “sweet sour taste”.

"Sweetness with sweetness" produced by heating
It is possible to use the seasoning material as it is, as it is, but it is necessary to remove the odor components that cause coloring substances and burnt smell by appropriately treating with activated carbon or ion exchange resin. Can also. In addition, N- (1-methyl-4-oxo-2-imidazolin-2-yl) alanine and N- (1-methyl-4-hydroxy-3-imidazoline-2,2-ylidene) were obtained from the obtained solution. Alanine and N- (1-methyl-4-hydroxy-3-imidazoline-2,2-ylidene) alanine can be isolated and purified using various chromatography, or crystallized by adding methyl alcohol. Isolated,
It can be used as a seasoning material. The seasoning material may be used alone as a material, or may be used in a natural extract or its substitute, or as a dashi material or a flavor seasoning.

The thus obtained seasoning material imparting "sour with acidity" is a Japanese food stock, for example, soup stock such as bonito, chicken, fish and shellfish, konbu, beef, shiitake, etc. Western soup stock, for example,
Beef, poultry, pork, fish and shellfish, etc., or Chinese food tongue, such as beef, chicken, pork, ham, scallop, abalone, shrimp, squid, shiitake, Chinese cabbage, celery, etc. It has been found that these compounds impart a "sweet sour taste" to these and enhance their taste function. Further, as described above, processed natural products and alternatives of the above natural extracts, especially HVP, HAP, yeast extract which can be used at a relatively low cost as an amino acid mixture,
When added to inexpensive low-quality beef extract, or when added to or used in combination with basic soup stocks or conventional flavor seasonings, the entire taste is summarized and a `` sweetness with sourness '' is given or This is enhanced and the taste is enhanced. These can be improved to high quality.

[0017]

EXAMPLES The method for producing a new seasoning material and the effects of its addition will be described below with reference to examples. The technical scope of the present invention is not limited by these examples.

[0018]

Example 1 A 10% by weight aqueous solution of fructose was dissolved in 400
The mixture was placed under the conditions of 30 ° C. and 30 ° C. for 0.5 second to produce a supercritical water treatment solution of fructose. The resulting supercritical water treatment liquid was added to creatine in the same weight, adjusted to pH 7.0, and heated for 2 hours to obtain a seasoning material.

The seasoning material thus obtained was added to a commercial consommé soup (manufactured by Ajinomoto Co., Inc.), and the sensory evaluation was performed. The mixing ratio was as follows. That is, 300 ml of water (hot water) was added to 5.3 g of a commercially available consomme cube, and 1 g of the seasoning material of the present invention was added.

As a control, a non-added consomme soup was prepared, and a sensory evaluation was performed by 20 taste panels using a two-point comparison method. The results are shown in Table 1 below.

[0021]

[Table 1]

[0022]

Example 2 In the same manner as in Example 1, a 10% by weight aqueous solution of fructose was added at a temperature of 400.degree.
This was left for 2 seconds to produce a supercritical water treatment solution of fructose.
The resulting supercritical water treatment liquid was added to creatine in the same weight,
After adjusting the pH to 7.0, the mixture was heated for 2 hours to obtain a seasoning material.

The seasoning material thus obtained was added to aspartame (manufactured by Ajinomoto Co., Inc.) and subjected to a sensory evaluation. The mixing ratio was as follows. That is, distilled water was added to 0.11 g of aspartame to make 100 ml (sweetness corresponding to 10% of sugar), and 1 g of the seasoning material was added thereto.

As a control, a solution of aspartame was prepared, and sensory evaluation was performed by 20 taste panels using a two-point comparison method. The results are shown in Table 2 below.

[0025]

[Table 2]

[0026]

Example 3 A seasoning material produced in the same manner as in Example 1 was added to a commercially available high-intensity sweetener, and the effect was examined. Saccharin sodium (Yamada Pharmaceutical Co., Ltd.), "α-G-Sweet" (Toyo Seikagaku Co., Ltd.), "Sunett" (Hoechst Co., Ltd.), and sodium cyclohexyl sulfamate (Tokyo Kasei Kogyo Co., Ltd.) 0.11 g, 0.1
0 g, 0.21 g, and 0.33 g were dissolved in 100 ml of distilled water, and the above-mentioned seasoning material was added 1 g at a time, and the sensory evaluation was performed.

Using the non-added group as a control, sensory evaluation was conducted by 20 taste panels by a two-point comparison method. The results are shown in Table 3 below.

[0028]

[Table 3]

[0029]

Example 4 A seasoning material produced in the same manner as in Example 1 was added to a commercially available kimchi soup to a concentration of 1%, and the taste was evaluated organoleptically by six panelists. As a result, it was clarified that the sample to which the seasoning material was added softened the “strong sharp pungency” of the commercial kimchi soup as a control and gave a mild feeling to the whole.

[0030]

From the results shown above, according to the present invention, a treatment liquid obtained by treating saccharides and / or natural products containing saccharides with supercritical water or subcritical water is added to creatine or creatinine. A novel production method suitable for a food production process using a natural material of a seasoning material capable of imparting "sour with acidity" by performing a heating operation after adjusting the pH to 5 or more. it can.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Fumihiko Odashima 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Food Research Institute (72) Inventor Yoshimichi Yamaguchi 1-Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture 1 Ajinomoto Co., Ltd. Production Technology Development Center (72) Takeshi Nagai 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Production Technology Development Center F term (reference) 4B047 LB04 LB09 LE01 LG08 LG14 LG22 LG24 LG27 LG29 LG64 LP05 LP16

Claims (6)

[Claims] 1. A method for producing a seasoning material, comprising reacting a solution obtained by treating creatine or creatinine and a saccharide or / and a natural product containing a saccharide with supercritical water or subcritical water. 2. The saccharide to be treated with supercritical water or subcritical water is aldhexaose such as glucose, mannose and galactose, aldpentose such as ribose and xylose, ketohexaose such as fructose, and ketopentose such as ribulose and xylulose. The method for producing a seasoning material according to claim 1, wherein the flavoring material is at least one selected from the group consisting of disaccharides such as ascorbic acid, maltose and sucrose, and polysaccharides such as cellulose and starch. 3. The method for producing a seasoning material according to claim 1, wherein the natural product containing the saccharide to be treated with supercritical water or subcritical water is the natural product containing the saccharide of claim 2. 4. A method for producing a supercritical water or subcritical water treatment solution of a saccharide, which comprises subjecting a saccharide or / and a natural product containing the saccharide to a decomposition reaction using water in a supercritical or subcritical state as a solvent. Law. 5. The method for producing a seasoning material according to claim 1, wherein a heating operation is performed after the pH is adjusted to 5 or more. 6. A processed natural extract, a natural extract substitute, a basic stock material or a flavor seasoning, wherein the seasoning material according to claim 1 or 5 is blended.