Classifications

• • 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
  • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
  • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
• • 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
  • A23L27/88—Taste or flavour enhancing agents

Definitions

• the present invention relates to a liquid seasoning that enhances the umami taste of glutamic acid of a liquid seasoning containing glutamic acid or a salt thereof, and a method for enhancing the umami taste of glutamic acid in a liquid seasoning containing glutamic acid or a salt thereof.
• umami has been regarded as an important component of the taste of food, and demand for foods and beverages such as seasonings with enhanced umami has increased, and the development of liquid seasonings with a high umami enhancement effect is desired in small quantities. ing.
• methional is a component that exists in various foods such as potato, tomato, soy sauce, miso, cheese, coffee, and is known to be a component that greatly contributes to the aroma of various foods.
• Patent Document 1 a technique for improving the flavor of koji-containing foods by combining methional with a plurality of flavor components (for example, see Patent Document 1), and a technique for imparting a rich taste by combining methional with a plurality of components (for example, Patent Document 2) has been reported.
• the problem to be solved by the present invention is to provide a liquid seasoning containing glutamic acid or a salt thereof, in which the addition of an umami enhancing substance with a conventional natural extract or the like is insufficient, and the umami taste of glutamic acid is enhanced. It is to be.
• the inventors of the present invention have added a specific amount or more of methional in a liquid seasoning containing glutamic acid or a salt thereof, thereby improving the taste of glutamic acid in a glutamic acid-containing liquid seasoning.
• the inventors have found that it can be enhanced, and have completed the present invention.
• the present invention 1) A liquid seasoning containing glutamic acid or a salt thereof, which is obtained by containing 1,000 to 15,000 ppb of methional, and has an enhanced taste of glutamic acid. 2) A method for enhancing the umami of glutamic acid, which comprises adding 1,000 to 15,000 ppb of methional in a liquid seasoning containing glutamic acid or a salt thereof. 3) Use of methional to enhance the umami taste of glutamic acid in a liquid seasoning containing glutamic acid or a salt thereof.
• a liquid seasoning containing glutamic acid or a salt thereof (excluding chicken stock, meat stock, and fish soy sauce), which is obtained by adding 3,000 to 15,000 ppb of methional, enhancing the umami taste of glutamic acid Liquid seasoning. It is.
• a liquid seasoning in which the umami of glutamic acid is enhanced can be provided.
• the liquid seasoning of this invention has strong umami
• the “liquid seasoning containing glutamic acid or a salt thereof” used in the present invention may be any seasoning as long as glutamic acid or a salt thereof is contained in the liquid seasoning.
• glutamic acid or its salt in the liquid seasoning is not distinguished by means for containing glutamic acid or its salt in the liquid seasoning.
• glutamic acid or a salt thereof that can be used in foods is directly added to a liquid seasoning, or glutamic acid obtained by enzymatic hydrolysis of a vegetable protein by brewing is added to a liquid seasoning. Any method may be used for adding the salt to the liquid seasoning.
• methional is also referred to as 3-methylthio-propionaldehyde or 3-methylthiopropanal.
• the methional used in the present invention is not particularly limited as long as it is used in foods and drinks, and uses synthetic products, extracts, fermented products or processed products thereof, heat reaction of various materials, or fermentation of methionine using yeast. You may use what is generated.
• the concentration of methional in the liquid seasoning of the present invention is preferably 1,000 to 15,000 ppb, and particularly preferably 3,000 to 12,000 ppb.
• concentration of methional is 3,000 ppb or more, the umami of glutamic acid can be felt more strongly.
• the concentration of glutamic acid or a salt thereof in the liquid seasoning of the present invention is preferably 1.8 to 400 mM, more preferably 200 mM or less.
• the liquid seasoning with enhanced umami of glutamic acid according to the present invention can be used without particular limitation for various foods and drinks.
• nucleic acids such as inosine monophosphate and guanosine monophosphate
• soy sauce refers to soy sauce made by adding various kinds of soy sauce, nucleic acid, etc. to soy sauce, soy sauce, soy sauce soy sauce, and soy sauce soy sauce.
• soy sauce other than fish soy sauce is preferable, soy sauce derived from plant materials is more preferable, and soy sauce derived from soybean and / or wheat is more preferable.
• low-salt soy sauce low-salt soy sauce other than fish soy sauce is preferable, low-salt soy sauce derived from plant raw materials is more preferable, and low-salt soy sauce derived from soybean and / or wheat is more preferable.
• the soy sauce refers to a liquid seasoning obtained by adding saccharides, nucleic acids, mirin, salt, other seasonings and soup stock as a flavor raw material to the various soy sauces described above.
• the dashi is preferably dashi other than chicken stock and livestock stock, more preferably kumbu stock or fish stock, and even more preferably fish stock.
• the sauce refers to a liquid seasoning having a relatively high viscosity including the above-mentioned various soy sauces or various salt-reduced soy sauces, various seasonings such as miso and mirin.
• soy sauce other than fish soy sauce is preferred, soy sauce derived from plant materials is more preferred, and soy sauce derived from soybean and / or wheat is more preferred.
• low-salt soy sauce contained in the sauce low-salt soy sauce other than fish soy sauce is preferable, low-salt soy sauce derived from plant materials is more preferable, and low-salt soy sauce derived from soybean and / or wheat is more preferable.
• any method may be used as a method for preparing a food or drink using the liquid seasoning of the present invention, and the concentration of methional in the food or drink is adjusted by reheating during or after mixing. It is also possible.
• Example 1 ⁇ Confirmation of the umami enhancing effect of methional at various sodium glutamate concentrations> Various concentrations (1,000 to 12,000 ppb) of methional were added to various concentrations (1.8 to 200 mM) of sodium glutamate solution, and the umami strength was evaluated by five skilled panelists.
• the sodium glutamate solution (control product) having the same concentration as that of the sodium glutamate solution (product of the present invention) to which methional was added was compared, and the umami strength of the sodium glutamate solution (product of the present invention) to which methional was added was evaluated in four stages.
• the methional-added solution felt that the umami taste was very strong, 4 points, the strongest felt 3 points, and slightly stronger What was felt was scored as 2 points, and those felt that there was no difference or weakness was scored as 1 point, and the average score for each specimen was calculated.
• the umami of glutamic acid can be enhanced by adding methional in the concentration range of sodium glutamate from 1.8 to 200 mM. confirmed. Further, when methional was added in an amount of 3,000 ppb or more, the umami taste of glutamic acid was felt stronger.
• Example 2 ⁇ Confirmation of the umami enhancing effect of methional in soy sauce and soup>
• a seasoning in which methional is added to commercially available soy sauce soy sauce (manufactured by Kikkoman) and commercially available triple soy sauce (manufactured by Kikkoman) so that the methional content in the seasoning is 1,000 to 12,000 ppb (product of the present invention) ) was subjected to sensory evaluation in the same manner as in Example 1.
• the 3-fold concentrated soup was diluted 3-fold with water and used for sensory evaluation.
• Table 2 shows the sensory evaluation results. As shown in Table 2, the effect of enhancing the umami taste of glutamic acid by methional could also be confirmed when methional was added to thick soy sauce and soy sauce at a concentration of 1,000 to 12,000 ppb. In particular, when methional was contained in an amount of 3,000 ppb or more, the umami taste of glutamic acid was felt stronger.
• Example 3 ⁇ Cooking test using soy sauce with methional>
• the soy sauce to which methional was added and the soy sauce to which methional was not added were compared in a cooking test, and more preferably 10 soy sauces were evaluated as to which is more preferable.
• soy sauce product of the present invention
• methional was added so that the methional content was 3,000 ppb in the commercially available dark mouth soy sauce (manufactured by Kikkoman Co., Ltd.).
• Soy sauce (a control product) was prepared, and the same amount was dripped onto the spinach seeds and then fed to a panel.
• Table 3 shows the sensory evaluation results. As shown in Table 3, it was confirmed that soy sauce (product of the present invention) to which methional was added so that the methional content was 3,000 ppb was more preferable.

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• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Seasonings (AREA)
• Soy Sauces And Products Related Thereto (AREA)

Applications Claiming Priority (2)

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Citations (2)

• 2012
  • 2012-07-19 JP JP2012160130A patent/JP5678281B2/ja active Active
• 2013
  • 2013-07-19 WO PCT/JP2013/069672 patent/WO2014014093A1/fr not_active Ceased

Patent Citations (2)

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