[go: up one dir, main page]

WO1997042842A1 - Conservateur d'arome a acide nucleique pour aliments - Google Patents

Conservateur d'arome a acide nucleique pour aliments Download PDF

Info

Publication number
WO1997042842A1
WO1997042842A1 PCT/JP1997/001598 JP9701598W WO9742842A1 WO 1997042842 A1 WO1997042842 A1 WO 1997042842A1 JP 9701598 W JP9701598 W JP 9701598W WO 9742842 A1 WO9742842 A1 WO 9742842A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
meat
nucleic acid
tannic acid
acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP1997/001598
Other languages
English (en)
Japanese (ja)
Inventor
Ikuo Katsumi
Masayuki Abe
Takahiro Saito
Naoko Yasuhara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kaneka Corp
Original Assignee
Kaneka Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kaneka Corp filed Critical Kaneka Corp
Publication of WO1997042842A1 publication Critical patent/WO1997042842A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/771—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/779—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents

Definitions

  • 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.
  • IMP seafood Inosinic acid
  • IMP seafood Inosinic acid
  • AMP adenosine monophosphate
  • GMP guanylic acid
  • 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.
  • 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
  • meat such as animal meat, poultry meat, or seafood meat, or their dried fish, vegetables, eggs, and their processed products
  • ham, sausage, surimi, miso, soy sauce, pickles, mayonnaise, tarako and spicy mentaiko
  • 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.
  • 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.
  • 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.
  • nucleoside-5'-phosphate esterase a 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.
  • 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.
  • 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.
  • W ⁇ 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 5 'ribonucleotide in food or in a seasoning added to food is prevented from being decomposed by 5' ribonucleotidase.
  • 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.
  • 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.
  • the nucleic acid umami component-retaining agent 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.
  • the nucleic acid umami component retaining agent 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • this cod powder is used as a nucleic acid umami component retaining agent. Used as
  • nucleic acid umami component retaining agent as described above may be used alone or More than one species may be used in combination.
  • an extract containing such a nucleic acid umami component retaining agent as a main component may be used.
  • 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.
  • nucleic acid umami component retaining agent examples 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.
  • seafood is meat obtained from fish, shellfish, etc.
  • 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.
  • green and yellow vegetables such as lettuce, lettuce, cabbage, radish, carrot, spinach, and kabochiya.
  • eggs examples 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.
  • the surimi is formed by gelling fish meat protein by salting out and denaturing fish meat protein together with salt.
  • 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.
  • 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.
  • 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.
  • the nucleic acid umami component retaining agent of the present invention When 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.
  • the seasoning of the present invention When 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.
  • 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.
  • 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
  • 5 ′ ribonucleotide examples 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
  • the mechanism is as follows.
  • ATP adenosine triphosphate
  • ATP-ADP adenosine diphosphate
  • AMP adenosine monophosphate
  • IMP inosine acid
  • HxR inosine
  • hypoxanthine adenosine triphosphate
  • AMP, IMP, etc. decrease, and inosine and hypoxanthine increase with decreasing freshness.
  • 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. .
  • 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.
  • 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.
  • 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 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 2 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 2 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.
  • the quintuple tannic acid of Example 2 was used in the same manner as in Example 1 above.
  • 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 2 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.
  • 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 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.
  • 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.
  • 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 ⁇ g Zg when pentaploid tannic acid was not added.
  • 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 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.
  • 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 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 ⁇ g g Z g.
  • Example 16 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 16 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 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 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 21 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.
  • 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 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 26 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.
  • miso 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 29 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.
  • 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.
  • Example 34 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 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 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 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 4 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 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 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 S-replacement of pentaploid tannic acid of 4 with the above-mentioned epigallocatechin gallate
  • 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 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.
  • 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 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 ⁇ ⁇ , ⁇ ⁇ ⁇ and GMP, and prevent deterioration of food taste.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un conservateur d'arôme à acide nucléique pour aliments, lequel contient au moins un acide tannique choisi parmi ceux dérivés de la cécidie japonaise, ceux dérivés de la cécidie et ceux dérivés de poudre de morue ou d'au moins une catéchine choisie parmi le gallate d'épicatéchine et le gallate d'épigallocatéchine. Lorsqu'on l'applique à des viandes sèches ou séchées telles que des viandes animales, des viandes de volaille et des viandes de poissons, des légumes, des oeufs et des aliments les contenant, le conservateur empêche la décomposition d'un 5'-ribonucléotide, lequel est un ingrédient d'arôme à acide nucléique contenu dans celui-ci ou lui ayant été ajouté, par exemple, en tant que condiment, par l'action d'une 5'-ribonucléotidase afin de permettre ainsi d'inhiber la détérioration du goût. De plus, l'arôme peut être conservé par addition d'un condiment contenant ledit conservateur et d'un 5'-ribonucléotide auxdits aliments. Les aliments auxquels on a appliqué ledit conservateur sont, par exemple, les condiments végétaux conservés en saumure aromatisée, les viandes hachées, le miso, le soja, le jambon, les saucisses, la mayonnaise, les oeufs de morue, les oeufs de lieu noir à la moutarde, les aliments contenant des protéines du soja, les tripes de poissons et de crustacés salés ainsi que les crustacés séchés.
PCT/JP1997/001598 1996-05-14 1997-05-12 Conservateur d'arome a acide nucleique pour aliments Ceased WO1997042842A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP11855596 1996-05-14
JP8/118555 1996-05-14
JP8/152681 1996-06-13
JP15268196 1996-06-13
JP8/266869 1996-10-08
JP26686996 1996-10-08

Publications (1)

Publication Number Publication Date
WO1997042842A1 true WO1997042842A1 (fr) 1997-11-20

Family

ID=27313615

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1997/001598 Ceased WO1997042842A1 (fr) 1996-05-14 1997-05-12 Conservateur d'arome a acide nucleique pour aliments

Country Status (1)

Country Link
WO (1) WO1997042842A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003079335A (ja) * 2001-09-12 2003-03-18 Ogawa & Co Ltd 食品の香味劣化抑制剤並びに抑制方法
JP2003267801A (ja) * 2002-03-12 2003-09-25 Pharmafoods Kenkyusho:Kk 保存剤用組成物及び該組成物を含有する動物の細胞または臓器の保存剤
JP2010227086A (ja) * 2009-03-04 2010-10-14 Kao Corp 漬物用調味液
WO2014192921A1 (fr) * 2013-05-30 2014-12-04 カゴメ株式会社 Procédé pour améliorer l'arrière-goût de jus de fruits et de légumes pressés, procédé pour améliorer l'arrière-goût d'un aliment ou d'une boisson, et aliment ou boisson
JP2019058129A (ja) * 2017-09-27 2019-04-18 三井農林株式会社 呈味改善方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0365153A (ja) * 1989-08-02 1991-03-20 Taiyo Kagaku Co Ltd 豆腐系食品用保存剤
JPH0420262A (ja) * 1990-05-11 1992-01-23 Mitsui Norin Kk マヨネーズの劣化防止方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0365153A (ja) * 1989-08-02 1991-03-20 Taiyo Kagaku Co Ltd 豆腐系食品用保存剤
JPH0420262A (ja) * 1990-05-11 1992-01-23 Mitsui Norin Kk マヨネーズの劣化防止方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003079335A (ja) * 2001-09-12 2003-03-18 Ogawa & Co Ltd 食品の香味劣化抑制剤並びに抑制方法
JP2003267801A (ja) * 2002-03-12 2003-09-25 Pharmafoods Kenkyusho:Kk 保存剤用組成物及び該組成物を含有する動物の細胞または臓器の保存剤
JP2010227086A (ja) * 2009-03-04 2010-10-14 Kao Corp 漬物用調味液
WO2014192921A1 (fr) * 2013-05-30 2014-12-04 カゴメ株式会社 Procédé pour améliorer l'arrière-goût de jus de fruits et de légumes pressés, procédé pour améliorer l'arrière-goût d'un aliment ou d'une boisson, et aliment ou boisson
JP2019058129A (ja) * 2017-09-27 2019-04-18 三井農林株式会社 呈味改善方法

Similar Documents

Publication Publication Date Title
Smith et al. Marination, cooking, and curing of poultry products
US5158794A (en) Marinating or pickling of meat
Tian et al. Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature
JPH11308983A (ja) トリメチルアミン生成抑制方法とその用途
WO1995004481A1 (fr) Inhibiteur de phosphatase et assaisonnement et produit alimentaire utilisant cet inhibiteur
WO1997042842A1 (fr) Conservateur d'arome a acide nucleique pour aliments
KR20100044533A (ko) 즉석 김치찌개용 블록 및 이를 이용한 즉석 김치찌개의 제조방법
US5045332A (en) Methods and materials for inhibiting the development of warmed-over flavor in meat
Robbins et al. Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation
JPH11140092A (ja) 高活性核酸旨味成分保持剤およびその製造方法
JPH10108655A (ja) 食品における核酸旨味成分保持剤
US3962472A (en) Method of inhibition of warmed-over flavor in uncured meats
JPH07289197A (ja) ホスファターゼ阻害剤と５′リボヌクレオチドを用い た調味料及びその調味料を用いた食品。
JP2730291B2 (ja) ホスファターゼ阻害剤とその阻害剤を利用した調味料及び食品
JPH0974994A (ja) ホスファターゼ阻害剤及びそれを利用した調味料
Luo et al. Effects of curing and roasting time on flavor of honey-roasted duck leg.
JP2003144046A (ja) 調味油脂組成物及びこれを用いてなる加工食品
JPWO1997042842A1 (ja) 食品における核酸旨味成分保持剤
JPS6222577A (ja) 食品の製造法
US4443483A (en) Method for inhibiting nitrosamine formation during cooking of meat
JP4338289B2 (ja) フォスファターゼ活性阻害剤およびそれを利用した調味料
CA1336241C (fr) Agent de preservation et methode pour sa production
JPH0616691B2 (ja) 熟成風味を有する肉製品の製造法
JPH09103293A (ja) ホスファターゼ阻害剤とその阻害剤を利用した調味料及び食品
EP0569941B1 (fr) Procédé pour la production de bouillon et d'extrait de viande

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): JP KR

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)