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WO2015163723A1 - Composition d'assaisonnement possédant une amertume et une astringence réduites - Google Patents

Composition d'assaisonnement possédant une amertume et une astringence réduites Download PDF

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Publication number
WO2015163723A1
WO2015163723A1 PCT/KR2015/004100 KR2015004100W WO2015163723A1 WO 2015163723 A1 WO2015163723 A1 WO 2015163723A1 KR 2015004100 W KR2015004100 W KR 2015004100W WO 2015163723 A1 WO2015163723 A1 WO 2015163723A1
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WO
WIPO (PCT)
Prior art keywords
salt
amino acid
present
taste
acid mixture
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/KR2015/004100
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English (en)
Korean (ko)
Inventor
박복준
박동철
김용덕
박정하
김봉기
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.)
Daesang Corp
Original Assignee
Daesang Corp
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Filing date
Publication date
Application filed by Daesang Corp filed Critical Daesang Corp
Publication of WO2015163723A1 publication Critical patent/WO2015163723A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

Definitions

  • the present invention relates to a seasoning composition having reduced bitter and astringent taste and a method for reducing bitter and astringent taste of an inorganic salt.
  • Glutamic acid ⁇ ⁇ ⁇ ac i d is an acidic amino acid with a rich flavor. It is rich in vegetable foods such as kelp, soybean paste and soy sauce, and has a rich taste. It is naturally present in foods containing animal and vegetable proteins such as dairy products, meat, fish, and vegetables.
  • L-Lysine is an essential amino acid in the human body, and is a nutrient that is likely to be lacking, especially in Asians based on vegetable cereals. These nutrients act as protein precursors for skeletal formation in the body, and physiologically, carnitine biosynthesis is involved in fatty acid metabolism, calcium absorption, which is a growth inorganic factor, and intestinal development when combined with other glutamic acid and arginine. It is known that there is.
  • Sodium is the main ingredient of salt that produces salty (salt) salt and is an essential ingredient of life activities and an important factor that affects the taste of food and drink.
  • salty salt salty salt
  • excessive intake is known to cause high blood pressure or heart disease, so the well-being consumption culture has a strong demand for low salt. Accordingly The WTO has published a food guide to reduce salt intake, and is reviewing potassium chloride and magnesium chloride as alternatives to salt.
  • the potassium chloride and magnesium chloride has a unique bitterness and metal taste, and thus has a low preference and has a significantly lower salty taste than salt.
  • many papers and patent documents are referenced and their citations are indicated.
  • the disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.
  • an acidic amino acid L-glutamic acid and a basic amino acid L-lysine are suitably mixed in at least one inorganic salt selected from the group consisting of potassium chloride, magnesium chloride and ammonium chloride (preferably, uniform at a constant mixing ratio
  • the salty and umami flavor is increased while reducing the bitter and astringent taste of the inorganic salt, thereby confirming that the present invention can be used as a salt substitute.
  • a seasoning composition comprising an inorganic salt and an amino acid mixture.
  • Another object of the present invention to provide a method for reducing the bitter and astringent taste of the inorganic salt.
  • the present invention provides (a) potassium chloride, magnesium chloride And at least one inorganic salt selected from the group consisting of ammonium chloride; And
  • a seasoning composition comprising an L-glutamic acid or a salt thereof, and an amino acid mixture comprising L-lysine or a salt thereof, wherein the amino acid mixture comprises L-glutamic acid or a salt thereof and L-lysine or a salt thereof
  • a seasoning composition comprising a molar ratio of 0.7-1.3: 0.7-1.3. The present inventors earnestly tried to reduce the bad taste of the inorganic salt used as a salt substitute in order to develop a seasoning which can replace salt.
  • an acidic amino acid L-glutamic acid or a salt thereof and a basic amino acid L-lysine or a salt thereof are suitably mixed in at least one inorganic salt selected from the group consisting of potassium chloride, magnesium chloride and ammonium chloride (preferably It was confirmed that the addition of amino acid mixtures uniformly mixed at a constant mixing ratio increased salty and umami taste while reducing the bitter and astringent tastes of the inorganic salts and thus could be used as a salt substitute.
  • seasoning' refers to a substance used to change or enhance the flavor of natural foods such as meat and vegetables or processed foods such as candy and snacks, and through physical, microbial or enzymatic processes from animals and plants Can be obtained. Seasonings can be divided into natural seasonings, natural-equivalent seasonings and synthetic seasonings, depending on the raw materials and the manufacturing process (The Flavour i ng i n Food Regu l at i ons, Amended 1994).
  • seasonings can be divided into solid seasonings and liquid seasonings in the form, when the amino acid seasonings are prepared in an aqueous solution or paste according to the production method of the present invention, can be used as a liquid seasonings, and dried to powder or granulate If used, it can be used as a solid seasoning.
  • L-lysine used in the present invention acts as a protein precursor for skeletal formation, carnitine biosynthesis involved in fatty acid metabolism promotion, calcium absorption promoting growth factor, and intestinal development when combined with glutamic acid and arginine. It is an important amino acid.
  • L-lysine can be obtained through fermentation and chemical synthesis of microorganisms.
  • the L-lysine used in the present invention may use salt salts (eg, L-lysine hydrochloride) or L-lysine freebase form.
  • L- Lysine can be used by purifying the microorganism fermentation with high purity.
  • L-glutamic acid used in the present invention may be used in the form of a salt of L- glutamic acid or a free base form of L- glutamic acid used in conventional amino acid seasoning, and can be obtained through fermentation and chemical synthesis of microorganisms.
  • L- lysine in L-glutamic acid and basic amino acid in one or more inorganic salts and acidic amino acids selected from the group consisting of potassium chloride, magnesium chloride and ammonium chloride is 0 / 7-1.3: 0.7-1.3 molar ratio.
  • the invention is the first to reduce both the bitter and young taste of the inorganic salt by using a seasoning composition comprising an amino acid mixture mixed with.
  • the decisive factor of the bitter and astringent taste reduction of the inorganic salt in the seasoning composition of the present invention is due to the inclusion of an amino acid mixture in which the L molar glutamic acid and L-lysine are mixed.
  • the amino acid mixture of the present invention has an acidic amino acid and a basic amino acid of the present invention in a molar ratio of 0.7-1.3: 0.7-1.3.
  • the molar ratio is 0.8-1.2: 0.8-1.2, 0.9-1.1: 0.9-1.1, 0.9-1.0: 0.9-1.1, 0.9-1.0: 1.0-1.1, 0.9-1.0: 1.0 or 1.0: 1.0.
  • the amino acid mixture of the present invention is included 1-500 parts by weight based on 100 parts by weight of the inorganic salt.
  • the amino acid mixture of the present invention is 1-400, 1-300, 1-250, 1-220, 5-220, 10-220, 12.5-220 based on 100 parts by weight of the inorganic salt. , 20-220, 25-220, 40-220, 40-200, 40-150, 40-110, 40-100, 40-80, 40-60 or 45-55 parts by weight. According to some embodiments of the present invention, the amino acid mixture of the present invention is included in an amount of 5-500, 5-400, 5-300, 5-250 or 10-250 parts by weight based on 100 parts by weight of the inorganic salt.
  • the amino acid mixture of the present invention is 10-500, 10-400, 10-300, 10-250, 10-200, 10-150, 10 based on 100 parts by weight of the inorganic salt. -110, 10-100, 10-80, 10-60 or 10-50 parts by weight.
  • the amino acid mixture of the present invention is 12.5 ⁇ 200, 12.5-150, 12.5-110, 12.5-100, 12.5-80, 12.5-60 or 12.5 with respect to 100 parts by weight of the inorganic salt. -50 parts by weight is included.
  • the amino acid mixture of the present invention is 20-200, 20-150, 20-110, 20-100, 20-80, 20-60 or 20-50 parts by weight is included.
  • the amino acid mixture of the present invention is 25-200, 25-150, 25-110, 25-100, 25-80, 25-60 or 25 based on 100 parts by weight of the inorganic salt. -50 increments are included.
  • the bitter taste and ⁇ of the food seasoning of the present invention is reduced, when it contains more than 25 parts by weight, bitter and astringent taste is significantly reduced, while increasing the umami taste, increasing the preference for food, and by adding potassium chloride to reduce or reduce the salty taste similar to salt effect of the seasoning of the present invention as a salt substitute Can improve.
  • the amino acid mixture of the present invention when included 40 parts by weight or more based on 100 parts by weight of the inorganic salt of the present invention, the bitter, sour and astringent taste of the inorganic salt of the present invention is reduced, salty, flavor And it can be seen that by increasing the umami taste significantly reduces the bad taste of the inorganic salt of the present invention and increases the salty taste to improve the effect as a salt substitute set, and also improve the preference.
  • the bad taste for example, bitter, astringent, sour, etc.
  • the inorganic salt of the present invention is reduced, and salty, flavor, and umami are increased. This effect increases the preference of the composition of the present invention as an alternative to sodium chloride.
  • the amino acid mixture of the present invention reduces the bitter and astringent taste of the inorganic salt of the present invention. According to another embodiment of the present invention, the amino acid mixture of the present invention further reduces the sour taste of the inorganic salt of the present invention.
  • the amino acid mixture of the present invention increases the salty taste of the inorganic salt of the present invention.
  • the amino acid complex of the present invention further increases the umami taste of the inorganic salt of the present invention.
  • the amino acid mixtures of the present invention further increase the flavor of the inorganic salts of the present invention.
  • the seasoning composition of the present invention further comprises sodium chloride.
  • the sodium chloride of the present invention is included 10-150 parts by weight based on 100 parts by weight of the inorganic salt of the present invention.
  • the sodium chloride of the present invention is 30-150, 50-150, 70-150, 70-130, 80-120, 80-110, 90- with respect to 100 parts by weight of the inorganic salt of the present invention. 110, 90-105 or 95-105 parts by weight.
  • the sodium chloride of the present invention is sodium chloride contained in sun salt or purified salt.
  • the present invention relates to potassium chloride, magnesium chloride and ammonium chloride, comprising the step of adding a seasoning composition comprising an L-glutamic acid or a salt thereof and an amino acid mixture comprising L-lysine or a salt thereof.
  • a seasoning composition comprising an L-glutamic acid or a salt thereof and an amino acid mixture comprising L-lysine or a salt thereof.
  • a method for reducing the bitter and astringent taste of at least one inorganic salt selected from the group consisting of: wherein the amino acid mixture has a molar ratio of 0.7-1.3 to 0.7-1.3 of L-glutamic acid or salt thereof and L-lysine or salt thereof Provided methods are included.
  • the invention provides potassium chloride, magnesium chloride and ammonium chloride comprising the step of adding a seasoning composition comprising an L—glutamic acid or salt thereof and an amino acid mixture comprising L-lysine or a salt thereof
  • a seasoning composition comprising an L—glutamic acid or salt thereof and an amino acid mixture comprising L-lysine or a salt thereof
  • a method for preparing a seasoning composition having reduced bitter and astringent taste of one or more inorganic salts selected from the group consisting of L-glutamic acid or salts thereof and L-lysine or salts thereof in a molar ratio of 0. Provides a method to be included in 1.3.
  • method of preparing a seasoning composition having reduced bitterness and astringent taste of inorganic salts is commonly used with “method of reducing bitterness and youthful taste of inorganic salts”. Since the method for reducing the bitter taste and the 3 ⁇ 4-silver taste of the inorganic salt of the present invention and the seasoning composition having reduced bitterness and astringent taste of the inorganic salt have the same in common with the seasoning composition because the inorganic salt and amino acid mixture of the present invention is common. In order to avoid excessive complexity of this specification, the description is abbreviate
  • (a) Provides a seasoning composition comprising an inorganic salt and an amino acid mixture and a method for reducing the bitter and astringent taste of the inorganic salt.
  • composition of the present invention comprises an inorganic salt and the amino acid mixture of L- glutamic acid and L-lysine contained in a specific ratio, thereby reducing the negative sensory function of the inorganic salt, while enhancing the salty and rich taste.
  • 1 is a star graph showing a comparison of taste patterns of purified salt and sun salt analyzed using an electronic tongue system.
  • 2 is a star graph showing a change in taste according to the addition ratio of potassium chloride and amino acid mixtures analyzed using the electronic tongue system.
  • Figure 3 is a star graph showing the change in taste according to the magnesium chloride and amino acid mixture addition ratio analyzed using the electronic tongue system.
  • Fig. 4 shows the results of panel sensory evaluation on the bad taste when the amino acid mixture of the present name is added to sodium chloride (tablet salt), calcium chloride and calcium chloride.
  • Example 5 is a case in which only sodium chloride (tablet salt) is added to the food (control group); When sodium chloride (tablet salt) and potassium chloride are added (Experimental Example 1); And the result of a preference evaluation in case the addition of the amino acid mixture of this invention in fixed ratio with respect to sodium chloride (tablet salt), potassium chloride, and potassium chloride is shown (Experimental example 2-4).
  • Common amino acids used in the present invention compound is an acidic amino acid, L- glutamic acid (the target Ltd, Republic of Korea) and the basic amino acid is L- lysine (white point Industrial Co., Ltd., Republic of Korea) the molar weight ratio of 1: 1 as a seasoning mix to be.
  • Each amino acid is manufactured through fermentation and purification, and there is no limitation in the manufacturing process.
  • Example 1 Electronic tongue pattern analysis of sun salt and purified salt
  • Natural salts resulted in slightly reduced salty taste and increased bitterness and youthful taste compared to refined salts. This is because the salt of the sun is somewhat less than the content of sodium chloride compared to the refined salt and contains a large amount of inorganic salts such as potassium, magnesium, chestnut and iron. According to the Korea Food Code, sun salt has a sodium chloride content of 70% or more and refined salt has a sodium chloride content of 95% or more.
  • Example 2 Inorganic Salt and Amino Acid Mixture Ratio / Concentration Shielding Effect
  • each inorganic salt decreased as the ratio of amino acid mixtures increased.
  • the addition of amino acid mixtures resulted in a higher umami and salty taste than sodium chloride (tablet salt). Therefore, to determine the effective bitterness or youthful taste shielding effect of amino acid mixtures on the potassium chloride and magnesium chloride, which have strong bitterness or youthful taste among inorganic salts, 1 / 2-times, the same amount based on the concentration of 0.4 (/% of inorganic salt) The change in taste was observed by adding the amino acid mixture at twice the concentration, as shown in Figures 2 and 3.
  • Example 3 sensory evaluation by panel Using the results of the electronic tongue system, the sample was prepared as follows to reconfirm the shielding effect of the amino acid complex on the bitter taste of potassium chloride through the panel.
  • Samples were prepared with 0.4 (w / v)% sodium chloride (tablet salt), 0.4 (w / v) potassium chloride, 0.4 (w / v) potassium chloride +0.2 (w / v)% amino acid mixture.
  • the sensory evaluation consisted of five trained panelists, and the intensity of the bad taste, which expresses metallic, bitter, astringent, and off-flavor, was measured using a 9-point scale. The scale is very bad 9 points, very bad 8 points, normal bad 7 points, slightly bad 6 points, bad or not good 5 points, slightly good 4 points, normal good 3 points, very good It was 2 points of taste and 1 point of very good taste. The results are shown in FIG.
  • a beef patty was prepared under the conditions of addition of sodium chloride (tablet salt), sodium chloride (tablet salt) and potassium chloride, sodium chloride (tablet salt) and potassium chloride and amino acid mixture.
  • the prepared patty was evaluated for bad tastes such as bitterness by using the electronic tongue system, and preference sensory evaluation was conducted by 11 panelists.
  • Experimental Example 1 includes 50 parts by weight of sodium chloride (table salt) and 50 parts by weight of KC1 when 100 parts by weight of sodium chloride (tablet salt) of the control group is used.
  • Experimental Example 2 includes 6.25 parts by weight of the amino acid mixture of the present invention in KC1 of sodium chloride (tablet salt) and the same parts by weight of Experimental Example 1, Experimental Examples 3 and 4 to 12. And increased to 5 and 25 parts by weight.
  • Experimental Example 1 which is mixed with 1: 1, the preference was the lowest, and the reason was that bad taste such as bitterness and metal taste remained in the rear, and overall preference was low.
  • Experimental Example 2 in which an amino acid mixture of 1/8 concentration of potassium chloride was added was found to be an effective concentration effectively shielding bitterness and astringent taste.
  • the bad taste was not evaluated by the panel as the concentration of the amino acid complex was increased, and showed the highest preference in Experimental Example 4 with the addition of the amino acid mixture of half the concentration of potassium chloride. This is because the Experimental Example 4 raised not only the salty taste of beef patties but also flavor and umami.

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

Abstract

La présente invention concerne une composition d'assaisonnement et un procédé pour réduire l'amertume et l'astringence d'un sel inorganique, la composition d'assaisonnement comprenant (a) au moins un sel inorganique choisi dans le groupe constitué de chlorure de potassium, chlorure de magnésium et chlorure d'ammonium et (b) un mélange d'acides aminés contenant de l'acide L-glutamique et de la L-lysine, l'acide L-glutamique et la L-lysine étant contenus dans le mélange d'acides aminés selon un rapport molaire de 0,7 à 1,3:0,7 à 1,3. La composition selon la présente invention comprend un sel inorganique et un mélange d'acides aminés dans lequel l'acide L-glutamique et la L-lysine sont contenus selon un rapport spécifique, ce qui permet de présenter les effets d'amélioration de la salinité et de l'umami tout en réduisant une propriété sensorielle négative du sel inorganique. Par conséquent, il existe un avantage selon lequel il est possible de réduire au minimum l'utilisation de chlorure de sodium par l'amélioration de la préférence et de la salinité d'un sel inorganique, qui est traditionnellement utilisé en tant que substitut du sel, ce qui permet de réduire la quantité absorbée de sel.
PCT/KR2015/004100 2014-04-25 2015-04-24 Composition d'assaisonnement possédant une amertume et une astringence réduites Ceased WO2015163723A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2014-0050022 2014-04-25
KR1020140050022A KR101694809B1 (ko) 2014-04-25 2014-04-25 쓴맛 및 떫은맛이 감소된 조미료 조성물

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WO2015163723A1 true WO2015163723A1 (fr) 2015-10-29

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Publication number Priority date Publication date Assignee Title
KR101698881B1 (ko) 2015-09-02 2017-01-23 주식회사 만도 유압 브레이크 시스템의 맥동 저감 장치

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11187841A (ja) * 1997-12-25 1999-07-13 Takeda Chem Ind Ltd 調味料用組成物
KR100701638B1 (ko) * 2004-12-16 2007-03-30 이형재 조미용 물소금 조성물 및 조미용 물소금의 제조방법
JP2007289083A (ja) * 2006-04-26 2007-11-08 Kao Corp 容器詰液体調味料
KR20130035855A (ko) * 2011-09-30 2013-04-09 대상 주식회사 Ｌ-글루탐산 및 염기성 아미노산을 포함하는 아미노산 조미료 조성물
KR101255360B1 (ko) * 2004-11-12 2013-04-17 카오카부시키가이샤 액체 조미료

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11187841A (ja) * 1997-12-25 1999-07-13 Takeda Chem Ind Ltd 調味料用組成物
KR101255360B1 (ko) * 2004-11-12 2013-04-17 카오카부시키가이샤 액체 조미료
KR100701638B1 (ko) * 2004-12-16 2007-03-30 이형재 조미용 물소금 조성물 및 조미용 물소금의 제조방법
JP2007289083A (ja) * 2006-04-26 2007-11-08 Kao Corp 容器詰液体調味料
KR20130035855A (ko) * 2011-09-30 2013-04-09 대상 주식회사 Ｌ-글루탐산 및 염기성 아미노산을 포함하는 아미노산 조미료 조성물

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KR20150124029A (ko) 2015-11-05

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