JPS6313661B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing seasonings or foods with enhanced body taste by adding glutathione. The umami-imparting functions of typical umami seasonings such as monosodium L-glutamate (MSG), sodium 5'-inosinate (IMP), and sodium 5'-guanylate (GMP) are widely known, and MSG, IMP,
Based mainly on GMP, various seasonings that combine protein hydrolysates (HVP, HAP, yeast extract, etc.), amino acids, etc., are becoming popular for the purpose of enhancing sensory characteristics such as umami and body taste. It is used. On the other hand, as umami seasonings are widely spread and used, it is important to expand the so-called body-imparting functions such as thickness, spread, and sustainability, in addition to the effects of combinations with salty, sweet, and sour tastes. There is a demand to further enhance taste and preference. The present inventors have discovered that glutathione (GSH) and oxidized glutathione (GSSG), which have been widely confirmed to exist in foods and natural products, have a taste. Through repeated research on taste, we found that GSH develops a strong rich taste in the coexistence of MSG, nucleic acid-based taste substances, or mixtures thereof. GSH
As a result of examining combinations and formulations with GSH, we confirmed that GSH is effective in enhancing richness over a wide range of areas, and discovered the possibility of creating new richness seasonings and foods by combining these flavor ingredients with GSH. This has led to the completion of the present invention. GSH has been studied in the past regarding its physiological activity and medicinal efficacy, for example, as a treatment for liver diseases,
It is used as an antipyretic agent. Regarding the use of GSH in food, (1) along with cysteine, etc.
Examples of adding so-called amino acid-based reducing agents to dough products such as wheat flour (Special Publications No. 1986-19863, No.
-16418, 51-1773, 51-9019, 51-
33981, 56-9893, JP-A-47-11967, 47-
30855, 48-98052, 54-122762, 56-
23853, etc.), (2) Similarly, an example of adding vitamin C to sour milk or baby food as a storage stabilizer
-7143, 45-21606), (3) Example of adding to paste products such as kamaboko as a decomposition inhibitor of nucleic acid-based taste substances (Special Publication Publication No. 43-8694), (4) Yeast odor alleviation agent for yeast extract (5) Example of adding to prevent discoloration of canned fruits (Special Publication No. 40-6232)
-20655), (6) Example of enhancing the flavor of food, especially meat in canned foods, by Mellard reaction when used in combination with sugars and amino acids.
-35149, 53-28977, etc.), and (7) an example of enhancing cheese flavor (Japanese Patent Publication No. 53-25024). However, GSH to these foods
Examples of its use include physical property improvers ((1) above) and aroma improvers ((4), (6), and (7) above), but there is no mention of the taste of GSH. In addition, the amount of GSH added is 0.01 to 0.05 in the case of dough products.
%, in baby food, it is a trace amount of 0.001 to 0.02%, and even in the case of (6) and (7) for flavor enhancement of meat and cheese, it is only added in a similar trace amount. Therefore, in the above example, there is no knowledge as to whether GSH itself actually has a taste function.
Furthermore, it is not possible to know at all what kind of taste function GSH exhibits in the presence of other taste components. In the method of the present invention, conventionally known
By using GSH in a specific ratio with umami ingredients such as MSG, IMP, and GMP, a characteristic flavor enhancing effect is produced. That is, the effect in this case is the so-called "rich taste" such as persistence, spread, and thickness, and the so-called original taste such as umami, bitterness, sweetness, sourness, and salty taste is not changed. The blending ratio of umami ingredients and GSH is determined as follows. In other words, the amount of GSH added is equal to the amount of coexisting umami components required to develop the same umami intensity.
From 0.1 to the value when converted to the amount of MSG
1000% or GSH in case of nucleic acid taste substance alone
The blending ratio is 1:99 to 99:1. In other words, when the umami component is MSG alone, GSH is
The concentration is 0.001 to 10 times that of MSG. Another example, i.e. MSG and IMP or
If GMP coexists, umami intensity (y value)
can be converted according to the following. IMP: y=u+1218uv GMP: y=u+2800uv (u=MSG concentration (%), v=IMP or GMP concentration (%)) The conversion formula for calculating the y value varies depending on the type and number of umami ingredients, etc. A value determined by sensory comparison with an aqueous solution of MSG alone may be used as appropriate. For example, when IMP and GMP coexist with MSG at a ratio of 50:50, the y value is as follows. y=u+2010uv
(v = IMP and GMP concentration (%)) Experimental example 1 (Evaluation in simple aqueous solution system) A mixed aqueous solution (y value ≒ 3.09) of MSG 0.05 g/dl and IMP 0.05 g/dl was used as a control, and GSH was added to this.
A taste panel (20
Sensory evaluation was performed using The results are shown in Table 1.

[Table] As shown in Table 1, y value (MSG equivalent amount)
On the other hand, if the amount added is less than 0.1%, the strength of body taste will not change compared to the control, but if it is added at 0.1% or more, only the body taste will be significantly enhanced without changing the strength of umami. If the absolute concentration of GSH exceeds 1.0%, a unique bitterness will occur and the overall taste will be unbalanced. Therefore, the amount of GSH added is 0.1 to 1000% by weight, based on the weight of the coexisting umami components converted to the weight of MSG having the same umami intensity.
The optimum range is preferably 0.1 to 50% by weight.
Furthermore, GSH is produced in the presence of an appropriate amount of taste components, i.e.
The maximum preferable effect is exhibited when the above y value is 0.1 to 30 as the concentration at the time of consumption. On the other hand, in the case of a nucleic acid-based taste substance alone, if the amount of GSH added is less than 1/99 of the nucleic acid-based taste substance,
It lacks the effect of enhancing body taste, and on the other hand, if it is more than 99/1,
It produces a unique aroma or bitterness, and the overall taste is unbalanced. Experimental Example 2 (Evaluation in Beef Extract System) According to the analytical values of beef extract, the effect of adding GSH to a product containing the central ingredient was evaluated by two-point comparison with a product without additives (control). The results are shown in Table 3.
It was found that GSH also exerts a distinct body-tasting effect in beef extract.

【table】

[Table] Experimental Example 3 (Evaluation of Shrimp Extract System) Similar to Experimental Example 2, the core components were blended according to the analytical values for the shrimp extract component, which is a natural delicious food, and a sensory evaluation was conducted, as shown in Table 5. It was confirmed that, similar to beef extract, GSH gives a more natural feeling by expressing a strong body taste.

【table】

[Table] GSH in the present invention may be produced by any method such as a fermentation method, an enzymatic method, or a chemical synthesis method. It is also possible to replace all or part of the amount of GSH required by substances containing relatively high concentrations of GSH, such as yeast extract, garlic extract, beef extract, chicken extract, etc. Similarly, for glutamic acid, nucleic acid-based taste substances, and other umami components, the umami components contained in the food or seasoning itself to which GSH is added can be substituted in whole or in part. The umami flavor component MSG of the present invention used in combination with GSH,
In addition to IMP and GMP, potassium glutamate, calcium glutamate, potassium 5'-inosinate,
Calcium 5'-inosinate, potassium 5'-guanylate, calcium 5'-guanylate, and any other ingredient that has an umami-imparting effect, or which contains the umami ingredient as one of the constituents, such as HAP,
Any food or seasoning such as HVP, yeast extract, meat extract, seafood extract, vegetable extract, etc. can be used. The rich flavor seasoning of the present invention includes, for example, MSG,
The manufacturing method is not limited, and may include simply mixing powders of IMP, GMP, etc. and GSH, or granulating them together with appropriate excipients. Similarly, in the production method of the food with enhanced body taste of the present invention, any production method may be used as long as the umami component and GSH coexist in the above blending ratio in the final product. The purpose of the present invention is to use ingredients such as foods, potassium chloride and other salt flavoring agents, sugars and other sweeteners, organic acids and other acidulants, various seasonings, fragrances, spices, and quality improvers. Needless to say, this is possible as long as it does not deviate from the above. The seasoning or food of the present invention thus obtained is
For example, when seasoning with MSG, IMP, GMP, etc., it exhibits a strong umami flavor and has a smooth quality, but unlike the seasoning effect, which is characterized by a strong, monotonous taste, the umami intensity is and strengthens only the richness without changing the saltiness, sweetness, or other original tastes,
It has the unique effect of being able to impart a complex natural taste, and provides a novel rich flavor seasoning with a high natural taste and natural feel in the field of complex seasonings. Next, the present invention will be further explained with reference to Examples. Example 1 Combination MSG of rich flavor seasoning A 80 Parts by weight GSH 20 〃 Parts by weight GSH 20 〃 Parts by weight GSH 40 〃Blend of Rich Flavor Seasoning D' MSG 80 parts by weight IMP 3 〃GMP 3 〃GSH 14 〃Blend of Rich Flavor Seasoning D′ IMP 30 Parts by weight GMP 30 〃GSH 40 〃 Mix each component according to the above formulation. Flavor seasonings A to D' were prepared. Using a GSH-free product as a control, an aqueous solution of 0.4 g/dl for each sample was prepared.
Sensory evaluation was performed using the two-point comparison method. The results are shown in Table 6.

【table】 Example 2

[Table] According to the above formulation, each component was mixed to prepare rich seasonings E to H. As a control, a GSH-free product was used, and sensory evaluation was performed using the two-point comparison method in the same manner as in Example 1. The results are shown in Table 8.

[Table] Example 3 Combination of rich flavor seasoning MSG 1.5 parts by weight L-potassium glutamate 1.5 〃 NaCl 8 〃 KCl 3 〃 K ₂ HPO ₄ 10 〃 KH ₂ PO ₄ 25 〃 Sodium lactate 20 〃 L-histidine hydrochloride 20 〃 DL-alanine 4 parts by weight L-lysine hydrochloride 4 〃 GSH 5 〃 Mix each component according to the above formulation to prepare a rich seasoning, and add it to beef consommé soup prepared by a conventional method at a concentration of 1 g/dl. The sensory evaluation was carried out using the two-point comparison method using the additive-free product as a sample and the additive-free product as a control. The results are shown in Table 9, and the product of the present invention enhanced the so-called body taste in terms of thickness, width, durability, etc., and was significantly preferred compared to the control.

【table】 Example 4

[Table] Rich flavor seasonings J to M were prepared according to the formulations shown in Table 10, and sensory evaluations were conducted using a two-point comparison method using 1% aqueous solutions of each. The results are shown in Table 11.

[Table] As shown in Table 11, in yeast extract,
It was confirmed that GSH has a particularly strong kokumi imparting effect in the presence of appropriate amounts of MSG and IMP. Example 5 Seasoning consisting of 0.5 parts by weight of citric acid, 0.6 parts by weight of malic acid, 0.6 parts by weight of fumaric acid, 0.15 parts by weight of succinic acid, 0.5 parts by weight of Na polyphosphate, 2.0 parts by weight of sorbitol, and 0.4 parts by weight of K sorbic acid. Liquid (PH4.21g/
dl), 30 parts by weight each of the rich seasonings F and H of Example 2 and the control were added. 300 ml of each of the obtained seasoning liquids was soaked with 500 g of Shimazuke Sawaan to prepare tsubo-zuke, and the three types of tsubo-zuke were subjected to sensory evaluation using a two-point comparison method. As shown in Table 12, the results showed that the rich flavor seasonings F and H added products were superior to the control in terms of rich taste and preference.

[Table] Example 6 A curry was prepared according to the conventional method using the following formulation, and sensory evaluation was performed using a two-point comparison method for the strength of the rich flavor and overall desirability. As shown in Table 13, the curry was The curry to which Flavor Seasoning M was added had a stronger rich taste than the control, and was significantly preferred. Curry blend lard 8 parts by weight Soft flour 6 Curry powder 1.5 Salt 1.7 Lecithin 0.04 parts by weight Onion powder 0.3 Sugar 1.5 Rich seasoning of Example 4 0.5 (or Control 2 of Example 4) (0.5 )

[Table] Example 7 650 parts by weight of pork, 50 parts by weight of pork fat, 50 parts by weight of corn starch, 5 parts by weight of spices, 25 parts by weight of salting agent, 220 parts by weight of cold water, and rich flavor prepared by emulsifying according to the following formulation. Pork sausages were prepared according to a conventional method using 5 parts by weight each of seasonings N, P, O or the control and evaluated for sensory evaluation. Pork sausages with each added were significantly preferred compared to those with the control added.

【table】

[Table] Example 8 Varying the amount of GSH added to tomato juice, sake, commercially available consommé soup, soy sauce, miso soup, Worcestershire sauce, and Noritsukudani containing natural MSG, nucleic acid-based taste substances or added during production As a result, it was confirmed whether or not palatability could be improved by adding body taste. Within the effective addition amount range shown in Table 16, the effect of imparting body taste to each food was widely expressed and palatability was enhanced. It has been found.

【table】

【table】

【table】

Claims (1)

[Claims] 1. In the production of seasonings or foods containing umami components selected from glutamic acid, its salts, and nucleic acid-based taste substances, (1) converting the umami components into the weight of monosodium L-glutamate having the same umami intensity; (2) Nucleic acid taste substances and glutathione are mixed in a weight ratio of 1:99 to 99:1.
1. A method for producing a rich flavor seasoning or a food product with enhanced rich flavor, characterized by containing a rich flavor seasoning or a food with enhanced rich flavor.