WO1997042842A1 - Nucleic acid flavor retainer for foods - Google Patents

Abstract

A nucleic acid flavor retainer for foods which contains at least one tannic acid selected from among those derived from Japanese gall, those derived from gall and those derived from cod powder or at least one catechin selected from among epicatechin gallate and epigallocatechin gallate. When applied to fresh or dried meats such as animal meats, poultry meats and fishery meats, vegetables, eggs and foods containing the same, the retainer prevents a 5'-ribonucleotide which is a nucleic acid flavor ingredient contained therein or having been added thereto as, for example, a condiment from being decomposed by the action of a 5'-ribonucleotidase to thereby enable inhibiting the deterioration of taste. Further, the flavor can be retained by adding a condiment containing the retainer and a 5'-ribonucleotide to such foods. Foods to which the retainer can be applied include, for example, pickles, ground meats, miso, soy, ham, sausage, mayonnaise, cod roe, mustard pollack roe, soybean protein-containing foods, salted fish and shellfish guts, and dried fish and shellfish.

Description

 Itoda: Retainer for nucleic acid umami components in food

 Technical field

 The present invention relates to a nucleic acid umami component-holding agent in foods, and further includes a seasoning containing the nucleic acid umami component-holding agent and 5 ′ ribonucleotide, and the use thereof to maintain the taste of food. The present invention relates to a method for stabilizing the taste of food. More specifically, meat, poultry, seafood and other meats, dried fish, vegetables, and their processed products, pickles, surimi, miso, ham 'sausage, mayonnaise, tarako, spicy mentaiko, foods containing soy protein, seafood Inosinic acid (hereinafter referred to as IMP), which is a umami component derived from nucleic acid seasonings, which is originally contained in foods such as salted foods, or adenosine monophosphate (hereinafter, referred to as IMP) Prevents 5 'liponucleotides such as AMP) and guanylic acid (hereinafter referred to as GMP) from being degraded by 5' ribonucleotidase, accumulates umami components in food, and deteriorates taste. , A flavoring agent containing 5 ′ ribonucleotides as a umami component together with the nucleic acid umami component retaining agent, and a taste of food using the same. It relates to a method for stabilization. Background art

5 'ribonucleotides such as IMP, GMP, and AMP, which are nucleic acid components of meat such as animal meat, poultry meat or seafood, dried fish, and other foods, are known as umami components in foods. 5 'ribonucleotides are degraded by 5' ribonucleotides, and the taste of foods deteriorates. Also, meat such as animal meat, poultry meat, or seafood meat, or their dried fish, vegetables, eggs, and their processed products such as ham, sausage, surimi, miso, soy sauce, pickles, mayonnaise, tarako and spicy mentaiko In the process of processing foods such as soy protein-containing foods and seafood spices, or when using seasonings containing 5 'ribonucleotides in these foods, if there is 5' ribonucleotidase activity, it will Alternatively, 5 'ribonucleotides in foods may be degraded, resulting in deterioration of taste. Therefore, by inhibiting the activity of 5 'ribonucleotidase, Preventing the degradation of 5 'ribonucleotides can prevent the taste of these foods and seasonings from deteriorating.

 As a method of preventing the decomposition of 5 'ribonucleotide by such 5' ribonucleotidase, there is a method of suppressing the activity of 5 'ribonucleotidase by keeping the food temperature low by freezing or refrigeration.

Also, many methods have been proposed in which a 5 'liponucleotidase inhibitor is used to prevent deterioration of these umami components. For example, Japanese Patent Publication No. 45-182263 discloses that a non-hydrophilic organic solvent is added to a hydrophilic organic solvent extract of guinea pigs in a food containing nucleoside-5'-phosphate esterase. Of nucleoside 5'-phosphate ester-containing foods, characterized in that the precipitates obtained by adding the precipitates obtained by adding the precipitates are uniformly dispersed, are disclosed in Japanese Patent Publication No. 45-20542. Added a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of Sangisoruba's officinalis linne to a food containing nucleoside-5'-phosphate esterase. -5 '— Nucleoside characterized by being dispersed uniformly and uniformly. A method for producing a food stably containing phosphate esters is disclosed in Japanese Patent Publication No. Sho 45-205544. Contains phosphate esterase Nucleoside 5'-esters, characterized by adding a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of lingonberry and adding it to the product, and dispersing the precipitate uniformly. The manufacturing method of foods containing glycerol stably is described in Japanese Patent Publication No. 45-20545, in which the foods containing nucleoside 5'-phosphoesterase are added to the hydrophilicity of Cinnamom, Power, and Nice. Production of foods stably containing nucleoside 5 'phosphates, characterized by adding a precipitate obtained by adding a non-hydrophilic organic solvent to the extract of a hydrophilic organic solvent and uniformly dispersing the precipitate. The method is described in Japanese Patent Publication No. 45-2005-46, in which the nucleoside 5'-phosphate esterase is contained in foods containing lipase, and non-hydrophilic in extracts of leaves of Pencapillia, Gambir and Roxburgh with a hydrophilic organic solvent. Add a volatile organic solvent A method for producing a food containing a stable nucleoside 5'-phosphate ester, characterized by adding the resulting precipitate and dispersing the precipitate uniformly, is disclosed in Japanese Patent Publication No. 45-20547. Adds non-hydrophilic organic solvent to hydrophilic organic solvent extract of areca seeds to food containing nucleoside-5'-phosphate esterase A method for producing a food stably containing nucleoside-5'-monophosphates, characterized by adding and dispersing the precipitate obtained as described above, is disclosed in Japanese Patent Publication No. In the issue, foods containing nucleoside 5'-phosphate esterase are added to non-hydrophilic organic solvents in the extract of rhizomes of rum, palmtolume, linne, pariatas, evening tigum, and magushi mouchi. Each of the methods for producing a food stably containing nucleoside-5′-monophosphates, characterized by adding a precipitate obtained by adding phenol and uniformly dispersing the precipitate, is disclosed. Furthermore, JP-A-2-84141 discloses a food umami ingredient preservative containing a hydrophilic solvent extract of grape skin as an effective component. Food umami ingredient preservatives containing a hydrophilic solvent extract of barnyard fruit as an active ingredient are disclosed in Japanese Patent Application Laid-Open No. 2-167700, which discloses a hydrophilic solvent extract of Binguchi Uju Kanshu as an active ingredient. In addition, W〇95 / 04481 No. 1 contains various spices, tea, onion skin, peanut endothelium or shells, or extracts thereof. The following phosphatase inhibitors have each been disclosed.

 However, the method of keeping the temperature low by freezing and refrigeration of food requires capital investment for freezing and refrigeration, and there are problems with cost and equipment area. In addition, some types of 5 'ribonucleotidase act even during refrigeration, and there is a problem that the product itself is deteriorated by freezing or refrigeration during storage. On the other hand, the technology for preventing the deterioration of the umami component by various conventional 5 'ribonucleotidase inhibitors as described above is based on the supply of the inhibitor, the price, the color tone, the solubility in water, and the 5' ribonucleotidase inhibitory activity. There are problems such as the fact that it is difficult to put into practical use due to its strength. Among these, the color tone of the above-mentioned plant or its extract has a color such as brown, which is a problem when the target food is originally colorless or light-colored. The above plants or extracts thereof are not always sufficiently soluble in water for foods that require the following.

In view of the above, the present invention is inexpensive and can be supplied stably, has almost no color tone, has good solubility in water, and has a strong 5 'ribonucleotidase inhibitory activity, and thus the food can be used. Prevents degradation of 5 'ribonucleotides, which are umami components originally possessed or added to these foods as seasonings, to reduce the deterioration of food taste. By using the nucleic acid umami component retaining agent which can be prevented, and the nucleic acid umami component retaining agent, 5 'ribonucleotide in food or in a seasoning added to food is prevented from being decomposed by 5' ribonucleotidase. To provide a method that can prevent the deterioration of food taste. Disclosure of the invention

 Therefore, as a result of diligent studies, it has been found that some naturally occurring catechin tannates have a strong inhibitory activity against 5 ′ ribonucleotidase, and unlike plants or extracts thereof, these compounds are colorless or The color tone is almost colorless, and the solubility of the above tannic acid in water is particularly high. Thus, the present invention has been completed.

 That is, the present invention is a nucleic acid umami component retainer in foods, which contains a naturally occurring tannic acid or a tetekins. Examples of the tannic acid include tannic acid derived from quintet, gallic acid-derived tannic acid, and tannic acid derived from cod powder, and catechins include epicatechin gallate and epigallocatechin galle. This nucleic acid umami component-retaining agent can inhibit the enzymatic activity of 5 ′ ribonucleotidase derived from foods such as meat, vegetables, and eggs.

 As the nucleic acid umami component retaining agent, the above-mentioned tannic acid and potassium techins can be used in the form of salts, and examples thereof include a sodium salt, a potassium salt, a calcium salt, and a magnesium salt.

 The nucleic acid umami component-retaining agent containing the naturally occurring tannic acid or power techins inhibits the enzymatic activity of food-derived 5 ′ ribonucleotidase. Therefore, deterioration of the taste of meat can be prevented by allowing the nucleic acid umami component retaining agent to act on meat such as livestock meat, poultry meat, and seafood meat, or on dried meat thereof.

 As a method of causing the nucleic acid umami component-retaining agent to act on meat, the nucleic acid umami component-retaining agent is added to the meat or its dried matter in an amount of 0.01 to 5% by weight, or the nucleic acid umami component-retaining agent is added to the meat. The meat is immersed in a treatment solution containing the solution in an amount of 0.01 to 5% by weight.

Further, by causing the nucleic acid umami component retaining agent to act on the seasoning, the deterioration of the taste of the food is reduced. Can be prevented. As a specific method in this case, a seasoning containing the nucleic acid umami component retaining agent, or a seasoning containing the nucleic acid umami component retaining agent and 5 ′ ribonucleotide as a umami component is added to the food with the nucleic acid The umami component-holding agent is added in an amount of 0.01 to 5% by weight, or the nucleic acid umami component-holding agent is added to the food seasoned with a seasoning containing a 5 'ribonucleotide umami component. There is a method in which food is immersed in a processing solution contained so as to be 1 to 5% by weight. Foods that can maintain umami by the seasoning containing the nucleic acid umami component retention agent and 5 ′ ribonucleotide include foods containing meat, vegetables, eggs, and the like.Specifically, there are performances, surimi, miso, Ham, sausage, mayonnaise, tarako, spicy mentaiko, salted seafood, processed soy protein foods.

 As described above, the 5 ′ liponucleotidase in the present invention is an enzyme that decomposes 5 ′ ribonucleotides derived from nucleic acids such as IMP, AMP, and GMP, and is contained in foods. And, the nucleic acid umami component-holding agent suppresses the enzymatic activity of 5 ′ ribonucleotidase in food as described above, prevents the decomposition of 5 ′ ribonucleotide which is the umami component of food, and maintains the umami of food. Naturally occurring tannic acid used in the present invention, which prevents deterioration of taste, is obtained from quintet, gallic or cod powder. Catechins are obtained from tea and the like. Examples of the method of obtaining are: solvent extraction with petroleum ether, alcohol, acetone, or other organic solvent, or water, water vapor distillation, compression, oil or fat adsorption by adsorption of oil or fat, liquefaction with liquefied gas such as propane or butane, etc. Gas extraction method and supercritical extraction method. Further, if necessary, purification may be performed using an adsorption resin, a filtration membrane, or the like. As the tannic acid obtained from the quintet and gallic, those obtained by extracting quintet tannin with acetone and pulverizing it by spray drying, and those extracting gallic tannin by ethanol and pulverizing it by spray drying are commercially available. Now you can use these things. Further, the evening powder is a powdered material extracted from pods of legume shrub (Caesa lpia spi nosa) produced in the northern part of South America. In the present invention, this cod powder is used as a nucleic acid umami component retaining agent. Used as

The nucleic acid umami component retaining agent according to the present invention as described above may be used alone or More than one species may be used in combination. In addition, an extract containing such a nucleic acid umami component retaining agent as a main component may be used.

 In the present invention, the food is a general food, including processed foods such as ham and sausage, and the raw materials thereof are meat, vegetables, eggs, and the like.

 Specific foods to which the nucleic acid umami component retaining agent according to the present invention can be applied include meat or dried meat thereof, performances, surimi, miso, ham 'sausage, mayonnaise, tarako, spicy mentaiko, seafood salted fish, soy protein Foods and the like can be mentioned.

 Examples of the meat include livestock meat, poultry meat, seafood meat, and the like. The above meat is meat obtained from cattle, pigs, rabbits, etc., poultry meat is meat obtained from chickens, etc., and seafood is meat obtained from fish, shellfish, etc. Further, the dried fish is a dried product obtained by naturally drying these meats or using a drying machine or the like. Examples of the vegetables include cucumber, Chinese cabbage, turnip, and eggplant. Examples include green and yellow vegetables such as lettuce, lettuce, cabbage, radish, carrot, spinach, and kabochiya.

 Examples of the eggs include eggs obtained from birds and fish, and more specifically, chicken eggs, quail eggs, cod eggs and the like. Further, the yolk and egg white can also be used.

 The pickles are vegetables, fish, and other ingredients that have been pickled for a certain period of time together with various seasonings, such as salt, acetic acid, miso, sake lees, bran, amino acids, nucleic acids, and the like. Pickles, miso pickles, Nara pickles, kasu pickles, salt pickles, pickled pickles, etc.

 The surimi is formed by gelling fish meat protein by salting out and denaturing fish meat protein together with salt.

 The above-mentioned miso is obtained by mixing rice, barley, and soybean-derived koji with soybean, salt, and water, followed by aging and fermentation.

 The ham is obtained by immersing pork or the like in a seasoning solution containing salt, nitrite, sucrose, etc., seasoning, and then smoking and boiling. Sausages are meats such as cows, pigs, sheep, and fish that are minced, seasoned, packed in casings, dried, and smoked.

The mayonnaise is prepared by mixing and emulsifying egg yolk with oils such as salad oil. You.

 The cod roe is obtained by seasoning Alaska cod eggs with pigments, salt, seasonings, and the like, and a spicy mentaiko is a food in which fish eggs, in particular, Alaska cod eggs are pickled in a pickled liquid made from chili.

 The salted seafood refers to fish meat, entrails, etc., which are immersed or fermented with a seasoning such as salt or nucleic acid for a certain period of time.

 The soybean protein-containing food is a food containing powdery or granular soybean protein, and includes prepared foods such as gyoza and hamburger, frozen foods, and chilled foods.

 Further, the treatment liquid of the present invention is a liquid for immersing the above-described food, for example, a pickle of pickles, and contains the nucleic acid umami component retaining agent described above. In addition, if necessary, those containing seasonings can be used.

 The seasoning of the present invention is a food for the purpose of flavoring, and comprises the nucleic acid umami component retaining agent and 5 ′ ribonucleotide.

 Meat containing one or more kinds of meat, poultry, seafood, etc., or food containing one or more kinds of dried meat, meat, vegetables, eggs, etc. Use during pickling, surimi, miso, ham and sausage, mayonnaise, tarako's spicy mentaiko, salted seafood, soy protein food, dried seafood, etc. .

When the nucleic acid umami component retaining agent of the present invention is used for food, it may be in the form of a powder or a liquid, or may be used by being variously mixed with other seasonings as needed. The effect of the nucleic acid umami component retaining agent of the present invention can be exerted by adding it to food in an amount of 0.01 to 5% by weight. If the nucleic acid umami component-retaining agent is less than 0.01% by weight of the food, the effect of the present invention cannot be obtained, and if it exceeds 5% by weight, the taste becomes too dense and the cost increases economically. When the seasoning of the present invention is used for food, it may be in the form of a powder or a liquid, and may be used by being mixed with other seasonings or food additives as needed. In this case, the effect can be exerted by adding 5 ′ ribonucleotide to the food in an amount of 0.001 to 5% by weight and a nucleic acid umami component retaining agent in an amount of 0.01 to 5% by weight. If the 5 'ribonucleotide is less than 0.000% by weight with respect to the food, the effect of the present invention cannot be obtained, and if it exceeds 5% by weight, the taste becomes intense. Too much, or costly economically. On the other hand, if the nucleic acid umami component-retaining agent is less than 0.01% by weight of the food, the effect of the present invention cannot be obtained, and if it exceeds 5% by weight, the taste becomes too thick or the cost is high economically. Becomes

 Specific examples of the 5 ′ ribonucleotide include IMP, AMP, GMP and the like, and further include a sodium salt thereof.

 The nucleic acid umami component retaining agent of the present invention suppresses the activity of 5 ′ ribonucleotidase in foods and prevents the degradation of 5 ′ ribonucleotides in those foods or 5 ′ ribonucleotides in seasonings used in foods However, the mechanism is as follows.

 That is, in the living body, high energy compound ATP (adenosine triphosphate) is ATP-ADP (adenosine diphosphate) → AMP (adenosine monophosphate)-IMP (inosine acid)-HxR (inosine) → Hx (hypoxanthine) is decomposed into uric acid. Immediately after death, metabolites after inosine are scarcely seen, and after that, AMP, IMP, etc. decrease, and inosine and hypoxanthine increase with decreasing freshness. These degradation reactions depend on the enzymes involved. The enzyme involved in the metabolism of IMP to inosine is 5 'ribonucleotidase, which is also involved in the metabolism of AMP to adenosine and GMP (guanosine monophosphate) to guanosine. Nucleic acid components such as IMP, AMP, and GMP are all umami components in foods. Therefore, by causing a 5 'ribonucleotidase inhibitor to act on foods containing these umami components, umami components such as IMP, AMP, and GMP are accumulated, which can be used to improve taste and prevent taste deterioration. . In addition, 5 'ribonucleotidase inhibitors also prevent the degradation of other nucleic acid components contained in foods, and furthermore, the deterioration of nucleic acid seasonings added to food processing and other processed foods, and consequently Deterioration of taste can be prevented. BEST MODE FOR CARRYING OUT THE INVENTION

 Next, the present invention will be specifically described with reference to examples, but these examples do not limit the present invention.

(Example 1) Experiment: Measurement of nucleotidase inhibitory activity

 (Inhibition activity against cucumber nucleotidase)

 50 g of water was added to 100 g of cucumber and homogenized, and this homogenate was used as an enzyme source for 5 ′ ribonucleotidase. The inhibition activity was calculated by quantifying the residual amount of disodium inosinate by HPLC. That is, ethanol (601) was added and suspended in 1 Omg of a sample (tannic acid, etc.), and 1.5 g of the above-mentioned cucumber'homogenate was added, and 35 mM disodium inosinate aqueous solution 4401 was added thereto. For 4 hours. The reaction was stopped by adding 0.6 ml of 25% triclomouth acetic acid, and the reaction solution was centrifuged. The amount of inosinic acid in this supernatant was measured. The inhibitory activity was calculated as the inhibition rate (%) according to the following equation. Table 1 shows the results.

 <Formula for calculating inhibitory activity>

 Inhibition rate (%) = 100-[(X-A) / (B-A)) X100

 A: Amount of inosinic acid at the start of the reaction when no test sample was added (mo 1) B: Amount of inosinic acid after 4 hours of reaction when no test sample was added (mo 1) X: 4 when the test sample was added Inosinic acid amount after time reaction (/ mo 1) The conditions of HPLC are as follows.

Conditions Column: Cosmoseal 5 C 18

Mobile phase: 0.03M Potassium phosphate: Acetonitrile = 99: 1

Table 1 Inhibitory activity of nucleotidase inhibitor examined in Example 1 Reagent name Nucleotidase inhibitory activity [%] Pentatantannic acid 85.0

Gallic tannic acid 80. 0

Cod powder tannic acid 83.2

 Sat) Catechin 1 8.2

 1) Epicatechin 14.5

 (1) Epigallocatechin 33. 7

 1) Epicatechin gallate 85.2

 -) Epigallocatechingalle 76.

Chlorogenic acid 0.5 hydrate 33.4

Genistin 3 1.6

Pectic acid 20.3

α-galacturonic acid 22.1

Coumaric acid 24.2

Caffeine monohydrate 55.5

Tea (Japanese tea) extract 27. 7

Tea (commercially available techins) 32. 8

Onion skin 30. 7

(Example 2)

 69% salt, 23% sodium glutamate, 5% sodium inosinate

, And 66 g of a seasoning containing 3% by weight of pentaploid tannic acid used in Example 1 was added to 500 ml of water, and 1 kg of Chinese cabbage, which had been salted in this seasoning liquid, was prepared according to a conventional method for making pickles. A pickle that was pickled and stored in a cool place for 5 days, and a pickle that was made in exactly the same manner as the pickles described above, except that Tasting (blind test), all panelists found that pickles made with seasoning solution containing pentaploid tannic acid had a more mellow taste with less inosinic acid taste and saltiness. The pickles without added quintuple tannic acid felt salty and almost raw. The amount of inosinic acid contained in each Chinese cabbage was calculated by quantifying by HPLC. That is, about 5 g of the pickled Chinese cabbage was accurately weighed, 122 ml of city water was added thereto, homogenized, and then 4.2 ml of the liquid 0.1 ml of 25% triclomouth acetic acid was added. After centrifugation, the supernatant was filtered and diluted 10-fold with water and measured by HP LC. As a result, the amount of inosinic acid in the pickled Chinese cabbage when pentaploid tannic acid was added was 454 g / g, and when the pentaploid tannic acid was not added, it was 13 gZg. Furthermore, the pickled liquid thus obtained was sufficiently clear by visual observation.

 (Example 3)

 A test was performed with the same formulation, except that the quintuple tannic acid of Example 2 was replaced with the same gallic tannic acid used in Example 1 above. As a result, all 13 panelists found that Chinese cabbage with gallic tannic acid was added. The pickles felt better than the one without gallic tannic acid. In addition, the amount of inosinic acid in the pickled Chinese cabbage to which gallic tannic acid was added was 446 / gZg, and 13 gZg without gallic tannic acid. Further, the pickled liquid thus obtained was sufficiently clear by visual observation.

 (Example 4)

 A test was performed with the same formulation, except that the quintuple tannic acid of Example 2 was replaced with the same cod tannin used in Example 1 above.All 13 panelists found that Chinese cabbage to which cod tannin was added was used. The pickled vegetables felt better than those without tannic acid. The amount of inosinic acid in the pickled Chinese cabbage to which cod-end tannic acid was added was 432 gZg, and the amount without cod-end tannic acid was 13 gZg. Further, the pickled liquid thus obtained was sufficiently clear by visual observation.

 (Example 5)

The quintuple tannic acid of Example 2 was used in the same manner as in Example 1 above. When the test was carried out using the same formula with the scale replaced by ngarate, the scale was reduced to 1/20, and all 13 panelists found that the pickled cabbage pickled cabbage with the addition of epigallocatechin gallet was better. It tasted better than the one without gallocatechin gallet. The amount of inosinic acid in the pickled Chinese cabbage to which epigallocatechin gallate was added was 468 ^ gZg, and that when no epigallocatechin gallet was added was 13 gZg.

 (Example 6)

 A test was performed with the same formulation as in Example 1, except that the epigallocatechin gallate of Example 5 was replaced with the same epicatechin gallate, and all 13 panelists added epipicatechin gallate. The pickled Chinese cabbage tasted better than the one without epicatechin gallate. In addition, the amount of inosinic acid in the pickled Chinese cabbage to which epicatechin gallate was added was 46 b gZg, and that when no epicatechin gallate was added was 13/2 gZg.

 (Example 7)

68 g of a seasoning containing 72% of salt, 21% of sodium glutamate, 4% of sodium inosinate, and 3% of the above-mentioned pentaploid tannic acid was added to 50 Om 1 of water, and the seasoning solution was salt-crushed. 1 Kg of cucumber pickled in accordance with the usual method of preparing pickles, pickled preserved in a cold place for 3 days, and pickles prepared in exactly the same manner as the above-mentioned pickles except that the quince tannic acid was removed. When a panel of people tasted (blind test), all of the panelists found that pickles made with a seasoning solution containing quintuple tannic acid were more delicious due to inosinic acid and a milder taste with less saltiness The pickles without the addition of pentaploid tannic acid felt salty and almost raw. Further, the amount of inosinic acid contained in each of the cucumbers was calculated by quantifying by HPLC. That is, about 5 g of cucumber pickles are accurately weighed, 122 ml of city water is added thereto, homogenized, and then 4.2 ml of the liquid 0.1 ml of 25% trichloroacetic acid solution 0.1 ml After centrifugation, the supernatant was filtered and diluted 10-fold with water and measured by HP LC. As a result, the amount of inosinic acid in the pickled cucumbers when pentaploid tannic acid was added was 511 gZg, and when pentaploid tannic acid was not added, it was 20 ug Zg. Furthermore, the pickles obtained retain sufficient clarity by visual observation. Was.

 (Example 8)

 A test was performed in the same manner as in Example 7 except that the quintet tannic acid was replaced with the gallic tannic acid.All 13 panelists found that the pickled cucumbers with the gallic tannic acid were better. It tasted better than the one without gallic tannic acid. The amount of inosinic acid in the pickled cucumber to which gallic tannic acid was added was 523 gZg, and that without gallic tannic acid was 20 gZg. Furthermore, the pickled liquid thus obtained was sufficiently clear by visual observation.

 (Example 9)

 A test was carried out in the same manner as in Example 7 except that the quintuple tannic acid in Example 7 was replaced with the above-mentioned cod-end tannic acid. However, it felt better than the cod powder without tannic acid. The amount of inosinic acid in the pickled cucumber to which cod-end tannic acid was added was 545 g / g, and the amount of cod without tannic acid was 20 gZg. Furthermore, the pickled liquid thus obtained was sufficiently clear by visual observation.

 (Example 10)

 A test was performed with the same formula except that the quintuple tannic acid of Example 7 was replaced with the above-mentioned epigallocatechin gallate. The pickled pickled cucumber with the addition of Eppiga was more delicious than the one without the added techin gallate. The amount of inosinic acid in the pickled cucumber to which epigallocatechin galet was added was 535 gZg, and that when no epigallocatechin gallet was added was 20 gZg.

 (Example 11)

20 g of salt, 20 g of sodium glutamate, 4 g of sodium inosinate, 300 g of light-mouthed soy sauce, 4 g of pentaploid tannic acid, 0.8 g of sorbic acid, 30 g of sugar, and 350 g of pigment in water In addition, 1 kg of salted cucumbers is squeezed into this seasoning liquid according to the usual method of pickling, stored in a cool dark place for 2 days, packed in a bag, sterilized by heating at 80 ° C for 20 minutes, and sterilized at room temperature. Taste the pickles that have been stored for a month, and the pickles that are made exactly as described above, except that the quintessential tannic acid has been removed. Test), all the panelists felt that pickles made with seasoning liquid containing pentaploid tannic acid were more delicious than inosinic acid and less mellow and less salty. The pickles without addition felt salty and almost raw. In addition, the amount of inosinic acid contained in each pickled cucumber was calculated by HPLC. Specifically, about 5 g of cucumber pickles are accurately weighed, 122 ml of city water is added thereto, homogenized, and then 0.1 ml of 25% acetic acid solution of triclo mouth is added to 4.2 ml of the solution, followed by centrifugation. Separation was performed, and the supernatant was filtered and diluted with water by a factor of 10 and measured by HP LC. As a result, the amount of inosinic acid in the pickled cucumber to which pentaploid tannic acid was added was 481 g / g, and 17 μg Zg when pentaploid tannic acid was not added.

 (Example 1 2)

 Example 11 A test was conducted by replacing the quintuple tannic acid of 1 with the gallic tannic acid according to the same prescription, and all of the 13 panelists found that the pickled cucumber to which the gallic tannic acid was added was better than the gallic tannin It tasted better than the one without acid. The amount of inosinic acid in the pickled cucumber to which gallic tannic acid was added was 399 Hg g, and that of gallic tannic acid was 17 a gZg without gallic tannic acid. (Example 13)

 Example 11 When a test was conducted by the same formula except that the quintuple tannic acid of 1 was replaced with the above-mentioned cod-end tannic acid, all 13 panelists found that the pickled cucumbers to which the cod-end tannic acid was added were better. It tasted better than the one without the addition of cod. In addition, the amount of inosinic acid in the performance of cucumbers to which cod-end tannic acid was added was 445 gZ g, and in the absence of cod-end tannic acid, it was 17 g / g. (Example 14)

Example 11 The test was performed by replacing the pentaploid tannic acid of 1 with the above-mentioned epigallocatechin gallate with the same formulation at a scale of 1/20. The pickled cucumber with gallate added tasted better than the one without epigallocatechin gallate. In addition, the amount of inosinic acid in the pickled cucumber to which epigallocatechin gallate was added was 472 gZg, and that of 17 gZg when epigallocatechin gallate was not added. (Example 15)

 Example 14 A test was performed by replacing the epigallocatechin galle with the epipicatechin galle with the same prescription, and all 13 panelists found that the performance of the cucumbers to which the epicate kinggallate was added was performed. However, it felt delicious compared to the one without the addition of epicatechin gallate. In addition, the amount of inosinic acid in the pickled cucumber to which epicatechin gallate was added was 460 Mg g Zg, and when no epicatechin gallate was added, it was ίΐ g g Z g.

 (Example 16)

 Gucci 17 2 g ground and ground into 13 g of starch, 3 g of soy protein, 3 g of salt, 5 g of sugar, 1.5 g of sodium glutamate, 200 g of sodium inosinate, 200 mg, Add 1 g of the above-mentioned pentaploid tannic acid, mix well with cooling, mix well, leave it at 25 ° C for 12 hours, put it in a steamer, steam at 85 ° C for 50 minutes, cool down When 13 panelists tasted (blind test) the obtained kam 鋅 and the kam 鋅 made exactly the same as above except that the quintuple tannic acid was removed, all the panelists Felt that the kettle containing the quintuple tannic acid was more delicious.

 (Example 17)

 A test was performed in the same manner as in Example 16 except that the quintuple garlic acid was replaced with the gallic garlic acid.All 13 panelists showed that the galaxy with gallic tannic acid added had no gallic tannin. It felt delicious compared to the additive.

 (Example 18)

 A test was performed in the same manner as in Example 16 except that the quintuple tannic acid in Example 6 was replaced with the above-mentioned cod-end tannic acid. It tasted better than the one without any ninnin.

 (Example 19)

Example 16 The test was performed by replacing the quintuple tannic acid in Example 6 with the above-mentioned epigallocatechin gallate, and using a similar formulation with a scale of 1/20. The bowl with added gallate felt better than the one without added epigallocate kingarate. (Example 20)

 Example 19 When epipilocatechin gallate of Example 9 was replaced with the above epicatechin gallate, and a test was carried out with the same prescription, all the 13 panelists found that the gall with the added epicatechin gallate was better than the epicatechin gallate. It tasted better than the one without picatechin gallate.

 (Example 21)

 80 g of sodium chloride, 20 g of sodium malate, 8 g of sodium glutamate, 1.9 g of sodium ascorbate, 2 g of sodium inosinate, 2 g of the quintuple tannic acid, a small amount of red pepper and 80 m1 of water Add 1 kg of cod roe egg to the liquid prepared by adding to it and repeat every 1 hour.Mentaiko spice obtained by pickling for 10 hours, and the above-mentioned spicy cod roe except pentacotan tannic acid are completely removed. After leaving the mentaiko prepared in the same way in a refrigerator for one week, 13 panelists tasted (blind test), and all of the panelists found that the mentaiko with quintuple tannic acid was better. It tasted good due to the taste of sodium inosinate and its mildness with reduced saltiness. (Example 22)

 Example 2 A test was performed by the same procedure as in Example 1 except that the quintuple tannic acid was replaced with the gallic tannic acid.All 13 panelists found that the gallic tannic acid was similar to the case where the quintuple tannic acid was added. The spicy mentaiko with added garlic tasted better than the one without gallic tandinic acid.

 (Example 23)

 A test was performed in the same manner as in Example 21 except that the quintuple tannic acid in Example 1 was replaced with the above-mentioned cod-end tannic acid. The mentaiko with added powdered tannic acid felt more delicious than the one without added tannedic acid.

 (Example 24)

Example 21 The test was performed by replacing the pentaploid tannic acid of 1 with the above-mentioned epigallocatechin gallate with the same prescription using a scale of 1/20. The spicy mentaiko with added catechin gallate felt better than the one without spiked catechin gallate. (Example 25)

 Example 24 A test was performed with the same prescription replacing the epigallocatechin galette of 4 with the above-mentioned epicatechin gallet, and all 13 panelists found that the mentaiko spiced with the epipicate chingale was added. However, it felt better than the one without the addition of epicatechin gallate.

 (Example 26)

 To 100 g of squid fillet, add 6 g of liver, 18 g of salt, 1.8 g of sodium glutamate, 0.4 g of sodium inosinate, and 1.5 g of pentaploid tannic acid to 1.5 g of squid fillet, and bottling, add about 1 g The salted salt obtained for a month and the salted salt prepared exactly the same as above except that the quintuple tannic acid was removed were left at room temperature for one week, and then tasted (blind test) by 13 panelists. When I got it, all the panelists felt that the salty salt containing pentaploid tannic acid was more delicious due to the innosic acid's taste and the less rounded saltiness.

 (Example 27)

 A test was performed in the same manner as in Example 26 except that the pentaploid tannic acid was replaced with the gallic tannic acid.All 13 panelists found that the gallic tannin was similar to the case of adding the pentaploid tannic acid. The salty spices with the added acid felt better.

 (Example 28)

 A test was carried out in the same manner as in Example 26 except that the pentaploid tannic acid was replaced with the cod powder tannic acid, and all 13 panelists found that the cod powder was the same as when pentaploid tannic acid was added. Salty salt with added ninnic acid felt more delicious.

 (Example 29)

 To 100 g of commercially available miso, 400 mg of soda inosinate and 1.5 g of the above-mentioned pentaploid tannic acid dissolved and dispersed in 3 ml of water were added, mixed, and bagged. After leaving the miso and the miso prepared in exactly the same way as the above-mentioned miso except that the quintuple tannic acid was removed, about 15 weeks after the panel was tasted by 15 panelists, all the panelists The miso containing pentaploid tannic acid felt more delicious due to the less mellowness of the taste and saltiness due to inosinic acid.

(Example 30) A test was carried out in the same manner as in Example 29 except that the pentaploid tannic acid was replaced with the gallic tannic acid.As a result, all the 15 panelists found that the miso to which the gallic tannic acid was added was the same as in the case of the pentaploid tannic acid. The taste was better than the one without gallic tannic acid.

 (Example 31)

 A test was carried out in the same manner as in Example 29 except that the pentaploid tannic acid was replaced with the cod-end tannic acid.As a result, all of the 15 panelists added cod-end tannic acid as in the case of the pentaploid tannic acid. The miso tasted better than the one without tannic acid.

 (Example 32)

 When the test was performed by replacing the quintuple tannic acid of Example 29 with the above-mentioned epigallocatechin gallate at a scale of 1/20 and performing the same prescription, all 15 panelists found that the epigallocatechin gallate was used. The miso with the addition of epigallocate was better than the one without the addition.

 (Example 33)

 When the test was carried out by replacing the epigallocatechin gallate of Example 32 with the above-mentioned epicatechin gallate, and all the 15 panelists performed the test, the miso to which the epicatechin gallate was added was better. It tasted better than the one without added epicatechin gallate.

 (Example 34)

Salt 2 g, sodium phosphate 1.5 g, sodium glutamate 0.5 g, inosinic acid 0.3 g, the above-mentioned quintuple tannic acid 0.4 g, sugar, sodium nitrite, The spices were added to a volume of 5 Oml by adding a little water, and then injected into 200 g of pork loin using a syringe.After 5: 3 day and night massage tumbling, the surface was dried at 80 ° C for 60 minutes. After packing with a vinylidene chloride film, 8 (a ham obtained by sterilizing by boiling for 60 minutes at TC and cooling, and a ham prepared in exactly the same manner as the above ham except that the pentaploid tannic acid was removed, was added at 4 ° After leaving for 2 weeks at C, 15 panelists tasted (blind test) all the hams containing pentaploid tannic acid, and the taste and saltiness of sodium inosinate decreased. Mellow It tasted good.

 (Example 35)

 A test was performed in the same manner as in Example 34, except that the pentaploid tannic acid was replaced with the gallic tannic acid.All 15 panelists added gallic tannic acid in the same manner as in the case of the pentaploid tannic acid. The ham felt better than the one without gallic tannic acid.

 (Example 36)

 Salt) 0.3 g, sodium phosphate 0.68, sugar 0.4 g, sodium glutamate 0.2 g, sodium inosinate 0.1 g, pentaploid tannic acid 0.3 g, sodium nitrite A solution obtained by adding water to 0.03 g to make 25 m 1 and a homogenized solution of 100 g of minced pork meat packed with vinylidene chloride film are packed in After aging for 5 days, the sausage obtained by boiling at 80 for 60 minutes, and the sausage produced in exactly the same manner as described above except that the quintuple tannic acid was removed, after standing at 4 ° C for 2 weeks, 1 When five panelists sampled (blind test), all of the panelists found that sausage to which pentaploid tannic acid had been added had a lower tasting and saltiness due to quintet tannic acid due to its mellowness. It felt better than the one without the addition of pentaploid tannic acid. .

 (Example 37)

 A test was performed in the same manner as in Example 36, except that the pentaploid tannic acid was replaced with the gallic tannic acid.As a result, all the 15 panelists found that the sausage to which the gallic tannic acid was added was the same as in the case of the pentaploid tannic acid. It felt better than the one without gallic tannic acid.

 (Example 38)

10 g of egg yolk, 1.5 g of salt, 1 g of sugar, 10 g of food, 2 g of Japanese mustard, 0.3 g of pepper, 0.5 g of sodium glutamate, 0.2 g of sodium inosinate, 0.2 g of the quintuple tannin A mayonnaise obtained by adding 74.5 g of salad oil and emulsifying while stirring 0.1 g of acid with 18 and a mayonnaise prepared in exactly the same manner as described above except that pentaploid tannic acid was removed, After leaving at 4 ° C for 3 weeks, 15 panelists sampled them (blind test). The nails were more delicious than those without pentaploid tannic acid due to the taste and the mellowness with reduced saltiness due to sodium inosinate.

 (Example 39)

 A test was performed in the same manner as in Example 38 except that the pentaploid tannic acid was replaced with the gallic tannic acid.As a result, all of the 15 panelists found that the mayonnaise to which gallic tannic acid was added was the same as in the case of the pentaploid tannic acid. I felt better.

 (Example 40)

 Pork minced meat 80 g, onion 18 g, bread crumbs 6 g, soy protein 15 g, water 28 g, salt 0.6 g, egg white powder lg, sodium glutamate 0.2 g, sodium inosinate A hamburger obtained by baking 0.1 g of the above and 0.3 g of the above-mentioned pentaploid tannic acid with a mixer well at room temperature for 3 hours, and then baking it in a frying pan with napkin oil; A hamburger made in exactly the same way as the above hamburger, except that the acid was removed, was tasted (blind test) by 15 panelists, and all panelists found that the hamburger containing quintuple tannic acid The taste was more delicious than the one without the addition of pentaploid, due to the reduced tasting and saltiness of the inosinate soda.

 (Example 41)

 A test was performed in the same manner as in Example 40, except that the pentaploid tannic acid was replaced with the gallic tannic acid.As a result, all of the 15 panelists found that the hamburger with gallic tannic acid added was similar to the case of the pentaploid tannic acid. I felt better than those without gallic tannic acid.

 (Example 42)

25 g of flour, 3 g of salt, 1.2 g of sugar, 0.7 g of yeast, 0.7 g of short wings, 1 g of water, 1 g of skin, 7 g of minced pork, 1 g of soy protein, 1 water 7 g, onion 5.5 g, white onion lg, garlic 0.lg, soy sauce 1.4 g, mirin 1 g, sugar 0.4 g, salt 0.2 g, sesame oil 0.3 g, starch 0. 2 g, 0.05 g of sodium glutamate, 0.05 g of sodium inosinate, and 0.05 g of the above-mentioned pentaploid tannic acid were mixed well. 40: Fermented at 20% humidity for 40 minutes, steamed in a steamer for 20 minutes, Except for the removal of the tannins, the meat was prepared in exactly the same manner as the above, and 15 panelists tasted it (blind test). The meat buns containing tannic acid felt more delicious due to the taste of inosinate soda and the mellowness with reduced saltiness.

 (Example 43)

 A test was performed in the same manner as in Example 4 except that the pentaploid tannic acid in Example 2 was replaced with the gallic tannic acid.All 15 panelists added gallic tannic acid in the same manner as in the case of the pentaploid tannic acid. The meat bun felt better than the one without gallic tannic acid.

 (Example 4 4)

 After opening the aphid and removing the internal organs, it was dried for 1 hour in a 12% saline solution containing 5% of the above-mentioned pentaploid tannic acid, washed briefly with water, and dried with hot air at 35 ° C for 2 hours. After drying for 1 week at room temperature, 18 panelists tasted (blind test) the dried fish, which was prepared in exactly the same manner as above except that the quintuple tannic acid was removed. However, the dried fish containing pentaploid tannic acid felt more delicious than the one without pentaploid tannic acid, due to the innosic acid's deliciousness and mildness with reduced saltiness.

 (Example 45)

 Example 4 A test was performed by the same procedure as in Example 4 except that the pentaploid tannic acid was replaced with the gallic tannic acid.All the 18 panelists added gallic tannic acid as in the case of the pentaploid tannic acid. The dried fish felt better than the one without gallic tannic acid.

 (Example 4 6)

 Example 4 A test was carried out in the same manner as in Example 4 except that the quintuple tannic acid was replaced with the tannic acid at the end of the tannin. The dried fish with the added acid felt better than the one without the added tannic acid.

 (Example 4 7)

Example 4 S-replacement of pentaploid tannic acid of 4 with the above-mentioned epigallocatechin gallate When the test was carried out using the same formula with a kale ratio of 1/20, all 18 panelists found that the dried fish to which epigallocatechin gallate was added was the same as in the case of pentaploid tannic acid. It felt better than the one without the addition of epigallocatechin gallet.

 (Example 48)

 Example 47 A test was carried out with the same formula, replacing the epigallocatechin gallate of 7 with the above-mentioned epicatechin gallate, and all of the 18 panelists found that the dried fish to which the epipicatechin gallate was added had a better quality. It tasted better than the one without picatechin gallate. Industrial applicability

 As described above, according to the present invention, at least one kind of succinic acid selected from the group consisting of tannic acid derived from pentacotyl, gallic acid, and tannic acid derived from cod powder, The nucleic acid umami component retaining agent containing at least one kind of catechins selected from catechin gallate and epigallocatechin gallate is a umami component in the food or the nucleic acid seasoning added to the food. It can prevent degradation of nucleic acid components such as I Μ Ρ, Λ Μ Ρ and GMP, and prevent deterioration of food taste.

Claims

Scope of word blue 1. At least one tannic acid selected from the group consisting of tannic acid derived from quintet, gallic acid derived tannic acid, and cod powder derived tannic acid; A nucleic acid umami component-retaining agent for food, comprising at least one kind of tetekins selected from the group consisting of: 2. In the food, at least one tannic acid selected from the group consisting of tannic acid derived from quintet, garlic acid-derived tannic acid, and cod powder-derived tannic acid, together with nucleic acid umami components, or epicatechin gallate A method for stabilizing a nucleic acid umami component in a food, characterized by containing at least one catechin selected from epigallocatechin gallate and epigallocatechin gallate. 3. A seasoning containing the nucleic acid umami component retaining agent according to claim 1.  4. The seasoning according to claim 3, further comprising a 5 'liponucleotide.  5. A method for stabilizing the taste of meat or dried fish, which comprises causing the nucleic acid umami component retaining agent according to claim 1 to act on meat such as animal meat, poultry meat, seafood, or dried fish.  6. The method according to claim 5, wherein the nucleic acid taste component-retaining agent is added to the meat such as livestock meat, poultry meat, seafood meat or the dried fish thereof in an amount of 0.01 to 5% by weight. A method to stabilize the taste of meat or its dried fish. 7. Meat such as livestock meat, poultry meat, seafood meat, or dried meat thereof is immersed in a treatment liquid containing the nucleic acid umami component retaining agent in an amount of 0.01 to 5% by weight based on the meat. The method for stabilizing the taste of meat or dried meat thereof according to claim 5, characterized in that: 8. A method for stabilizing the taste of food, wherein the nucleic acid umami component retaining agent according to claim 1 is caused to act on a seasoning.  9. The nucleic acid umami component retaining agent according to claim 1 is added in an amount of 0.01 to 5% by weight based on a food seasoned with a seasoning containing a nucleic acid umami component such as 5 'ribonucleotide. A method for stabilizing the taste of food. 10.5 'Seasoned with seasonings containing nucleic acid umami components such as ribonucleotides Stabilizing the taste of the food, wherein the food is immersed in a treatment liquid containing the nucleic acid umami component retaining agent according to claim 1 in an amount of 0.01 to 5% by weight based on the food. how to.  1 1. A method for maintaining the taste of 5 'liponucleotides by adding a seasoning containing the nucleic acid umami component retention agent according to claim 1 and a 5' ribonucleotide to a food containing meat, vegetables, or eggs.  12. The method for maintaining the umami of 5 'ribonucleotides according to claim 11, wherein the food is pickled.  1 3. The method for maintaining the umami of 5 'ribonucleotide according to claim 11, wherein the food is surimi.  14. The method for maintaining the umami of 5 ′ ribonucleotide according to claim 11, wherein the food is miso.  1 5. The method of claim 5, wherein the food is ham or sausage. 1 6. The method for maintaining the taste of 5 'ribonucleotide according to claim 11, wherein the food is mayonnaise.  1 7. The method according to claim 11, wherein the food is tarako or mentaiko.  1 8. The method according to claim 1, wherein the food is salted seafood.  19. The method according to claim 11, wherein the food is a soy protein-containing food.  20. A food containing meat, vegetables, or eggs, seasoned using the nucleic acid umami component retention agent according to claim 1 and a seasoning containing 5 ′ ribonucleotide. 2 1. Meat such as animal meat, poultry meat, seafood meat and the like, or the dried meat thereof, in which the taste of 5 ′ ribonucleotide is maintained by the nucleic acid umami component retaining agent according to claim 1.  22. A food seasoned using the nucleic acid umami component-holding agent according to claim 1 and a seasoning containing 5 ′ ribonucleotide. 23. The food according to claim 22, which is a pickle. 24. The food according to claim 22, which is surimi. 2 5. The food according to claim 22, which is miso. 26. The food according to claim 22, which is ham or sausage. 2 7. The food according to claim 22, which is mayonnaise. 2 8. The food according to claim 22, which is tarako.  2 9. The food according to claim 22, which is spicy mentaiko.  30. The food according to claim 22, which is salted seafood.  3 1. The food according to claim 22, which is a food containing soy protein.  32. Dried seafood containing 5 'ribonucleotide and having the nucleic acid umami component retaining agent according to claim 1 acted thereon.