CN103619194B - Pork flavor modifier - Google Patents

Pork flavor modifier Download PDF

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Publication number
CN103619194B
CN103619194B CN201280028648.9A CN201280028648A CN103619194B CN 103619194 B CN103619194 B CN 103619194B CN 201280028648 A CN201280028648 A CN 201280028648A CN 103619194 B CN103619194 B CN 103619194B
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China
Prior art keywords
diet product
pork
flavor
flavor modifier
phytoprotein
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CN201280028648.9A
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CN103619194A (en
Inventor
末永新
渡边裕也
吉本哲也
小笠原正志
长井俊
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MC Food Specialties Inc
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Kyowa Hakko Foods Specialties Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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

Abstract

The present invention relates to containing the pork flavor modifier of 3 Methylbutanoic acid as the diet product of active ingredient.

Description

Pork flavor modifier
Quoting of related application
Patent application claims, should in whole disclosures of first patent application by reference as the part of this description based on the priority of No. 2011-130611, the Japanese patent application submitted on June 10th, 2011.
Technical field
The present invention relates to the diet product that pork flavor modifier and pig flesh flavor obtain improvement.
Background technology
It is known to meats such as arranging beef, pork, mutton, chicken, the flesh of fish eats, or when edible with the above-mentioned meat processing such as hamburger, sausage, burger, dumpling, the meat sauce diet product that are raw material, there is the local flavor of meat uniqueness, in catering trade etc., the method for improvement meat flavor is studied before.Such as, in JP 2000-224967 publication (patent document 1), report the flavor improving agent of a kind of meat or processed meat food, its dry fine powder containing block root class spices and the black tea hot water extract obtained after making the hot water extracting liquid of black tea solid by concentration operation.
Pork has this distinctive local flavor (hereinafter referred to as pig flesh flavor) of pig taste, can think that this pig flesh flavor is one of key factor of special attraction ordinary consumer in various meat packing goods.But pig flesh flavor is generally unmanageable, therefore, the method for the pig flesh flavor improveing diet product is easily ited is desirable to create.
Prior art document
Patent document
Patent document 1: Japanese Unexamined Patent Publication 2000-224967 publication
Summary of the invention
Invent problem to be solved
The object of the present invention is to provide pork flavor modifier or its manufacture method of diet product.
The present invention also aims to the pig flesh flavor modification method of diet product or the diet product providing pig flesh flavor to obtain improvement.
For the method for dealing with problems
The invention provides following invention.
(1) pork flavor modifier for diet product, it contains 3 Methylbutanoic acid as active ingredient.
(2) pork flavor modifier Gen Ju (1), also containing 2-Methyl Butyric Acid and/or isobutyric acid.
(3) manufacture method for the pork flavor modifier of diet product, under being included in aeration condition, heating is containing leucine and sugared solution.
(4) by pork flavor modifier that the method described in (3) obtains.
(5) according to (1), (2) or the pork flavor modifier described in (4), described diet product are meat or processed meat food.
(6) meat or a processed meat food, with the addition of (1), (2) or the pork flavor modifier described in (4).
(7) a pig flesh flavor modification method for diet product, comprising: during to make to ingest, the concentration of 3 Methylbutanoic acid is the mode of 0.1 ~ 1000ppm, in diet product, add (1), pork flavor modifier according to any one of (2) or (4).
(8) a kind of pig flesh flavor modification method of diet product, comprise: to make the animal tallow of the relative concentration of 3 Methylbutanoic acid in diet product or its raw material be the mode of 40 ~ 200ppm, in diet product or its raw material, add (1), pork flavor modifier according to any one of (2) or (4).
(9) 3 Methylbutanoic acid is as the application of the pork flavor modifier of diet product.
(10) application Gen Ju (9), described pork flavor modifier also comprises 2-Methyl Butyric Acid and/or isobutyric acid.
According to the present invention, can provide pork flavor modifier or its manufacture method of diet product, pig flesh flavor obtains the diet product of improvement or the pig flesh flavor modification method of diet product.
Accompanying drawing explanation
Fig. 1 shows the result of the sensory evaluation to the hamburger that with the addition of pork flavor modifier of the present invention.
Fig. 2 shows the result of the sensory evaluation to the pork pies heating filling that with the addition of pork flavor modifier of the present invention.
Fig. 3 shows the result of the sensory evaluation to the chicken and ham roll that with the addition of pork flavor modifier of the present invention.
Detailed description of the invention
Pork flavor modifier of the present invention can provide with the form of the composition containing 3 Methylbutanoic acid, and said composition can contain 2-Methyl Butyric Acid and/or isobutyric acid further.
Pork flavor modifier of the present invention containing can be used for the various additive of diet product and various composition, as above-mentioned various additive and composition, can also be enumerated: the inorganic salts such as sodium chloride, potassium chloride, calcium chloride; The carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid, aliphatic acid; The amino acid such as glutamic acid (such as sodium glutamate), glycine, alanine; The nucleic acid such as Sodium Inosinate, sodium guanylate; The carbohydrates such as sucrose, glucose, lactose; The flavorings such as soy sauce, sauce, yeast extract; The spice such as spices, vanilla; The excipient such as dextrin, various starch etc.
Pork flavor modifier of the present invention can be aqueous, the arbitrary shape such as powdery, graininess.
Pork flavor modifier of the present invention can be prepared as follows, that is, in 3 Methylbutanoic acid, add 2-Methyl Butyric Acid and/or isobutyric acid as required, adds the various additives etc. that can be used for diet product further as required, mixes as required.
The solution that pork flavor modifier of the present invention can also heat containing leucine and sugar under aeration condition manufactures, wherein, and the solution preferably containing leucine, isoleucine and sugar, the solution more preferably containing leucine, isoleucine, valine and sugar.
As the leucine of branched-chain amino acid, isoleucine and valine, can use in L-type and D type any one.
Branched-chain amino acid is contained in the protein hydrolysate, yeast extract etc. the protein such as animal protein and phytoprotein being utilized to the process of the enzymes such as the proteolytic enzymes such as alkali protease or utilize the hydrolysis process of hydrochloric acid, sulfuric acid etc. etc. and obtain, and these protein hydrolysate, yeast extracts etc. can be used as the supply source of branched-chain amino acid.
As the sugar for the manufacture of pork flavor modifier of the present invention, monose can be enumerated, there is any carbohydrates such as the polysaccharide of more than the disaccharides of reproducibility.
As monose, triose, tetrose, pentose, hexose, heptose etc. can be enumerated, preferably use pentose or hexose.
As pentose, Arabinose, D-wood sugar, D-ribose, D-2-deoxyribose etc. can be enumerated, preferably use D-wood sugar or D-ribose.
As hexose, D-Glucose, D-Fructose, D-galactolipin, D-MANNOSE etc. can be enumerated, preferably use D-Glucose or D-Fructose.
The polysaccharide with more than the disaccharides of reproducibility refers to the polysaccharide with carbonyl be combined into by the monose of more than 2, and for reducing the polysaccharide of Fehling's solution (Fehling'ssolution) in the basic conditions, such as maltose, lactose, isomaltose, maltotriose, maltotetraose etc. can be enumerated.In addition, the dicarbonyl compound such as diacetyl, glyoxal, pyroracemic aldehyde decomposing sugar and obtain can also be used.
Can manufacture as follows for the solution containing branched-chain amino acid and sugar heated under aeration condition, such as in the aqueous solvents such as inorganic salt solution such as water, pH adjusting agent of usual pH7 ~ 11, preferably pH8 ~ 10, add respectively 0.1 ~ 12 % by weight (each branched-chain amino acid is respectively 0.1 ~ 4 % by weight) and 0.1 ~ 3 % by weight branched-chain amino acid and sugar.Where necessary, for the oil component be generally comprised within poultry meat extract can also be added in the solution heated in right amount, as the animal fats such as butter, lard, butterfat, rapeseed oil, soybean oil, palm wet goods vegetable oil etc.
As the solution containing branched-chain amino acid and sugar, as long as it can be made to ventilate, then can use the liquid diet product such as poultry meat extract, fish and shellfish extract, yeast extract, proteolysis solution or dairy products (milk etc.).
Such as, as the raw material of poultry meat extract, can enumerate to be selected from and slaughter the poultry or livestocks such as chicken, pig, ox, horse, sheep, goat with segmentations such as saws, preferred chicken, pig or ox, one or more raw materials of the meat (hereinafter referred to as with kindred) of the corpse more preferably after chicken or pig and the band bone that obtains, lean meat and the bone (hereinafter referred to as skeleton) being attached with sliced meat etc. as the accessory substance produced when band kindred manufactures lean meat.Therefore, poultry meat extract can use by adding usual pH5 ~ 10 in this kind of raw material, the water of preferred pH6 ~ 9, sodium chloride, potassium chloride, the inorganic salt solutions such as calcium chloride, hydrous ethanol etc., at 60 ~ 150 DEG C, preferably at 100 ~ 120 DEG C, heat 30 minutes ~ 24 hours, the extract preferably extracted for 1 ~ 12 hour, or use protease etc. carries out the ferment treatment thing that ferment treatment obtains, also can be used in if desired these extracts or ferment treatment thing to be passed through and filter, the Separation of Solid and Liquid process such as centrifugation, remove insoluble solid composition and the liquid that obtains.In addition, poultry meat extract also can use commercially available extract, and its various form is included in the present invention.
For the heating containing branched-chain amino acid and sugared solution, aeration condition, as long as generate the condition of 3 Methylbutanoic acid in the solution making heating obtain afterwards, there is no special restriction, can by usual 90 ~ 100 DEG C, preferably 92 ~ 98 DEG C, heat 2 ~ 20 hours under every 1L solution or dispersion liquid are the aeration condition of 0.5 ~ 100L/ minute, heat while stirring as required, manufacture pork flavor modifier of the present invention thus.Adding in thermal response, pH can regulated with hydrochloric acid, NaOH etc.
The solution obtained after heating can directly use as pork flavor modifier of the present invention.Also the dry process such as concentration, heat drying, freeze drying etc. such as heating is concentrated, reduced pressure concentration be can pass through, concentrate, dry thing formed respectively, as pork flavor modifier of the present invention.In addition, active carbon can also be utilized if desired to carry out desolventing technology.
As mentioned above, pork flavor modifier of the present invention contains 3 Methylbutanoic acid, by being added in various diet product by above-mentioned pork flavor modifier, can manufacture the diet product that pig flesh flavor obtains improvement.Therefore, one aspect of the present invention can provide and manufacture pig flesh flavor and obtain the method for the diet product of improvement, and it comprises add above-mentioned pork flavor modifier in diet product.In addition, other aspects of the present invention can also provide above-mentioned pork flavor modifier to obtain application in the diet product of improvement manufacturing pig flesh flavor.In addition, other aspects of the present invention can also provide 3 Methylbutanoic acid manufacturing the application in pork flavor modifier.
Diet product of the present invention do not have special restriction, can enumerate and such as raise meat extract, meat, processed meat food (filling of such as hamburger, pork pies, ham, sausage, cured sausage, croquette) etc., preferred meat or processed meat food.
If consider effective improvement of pig flesh flavor, then diet product are preferably the high diet product of animal tallow content.Therefore, the content of the animal tallow in diet product of the present invention is preferably 1 ~ 10 quality % relative to the gross mass of diet product, is more preferably 1 ~ 5 quality %.
Above-mentioned animal tallow does not have special restriction, can enumerate such as lard, butter, chicken fat etc., preferred lard.
The addition of pork flavor modifier of the present invention does not have special restriction, suitably can set according to the kind of diet product, character, if consider effective improvement of pig flesh flavor, then the preferred mode being 0.1 ~ 1000ppm with the 3 Methylbutanoic acid concentration in the diet product made when ingesting is added.In the present invention, can also with make on the basis of 3 Methylbutanoic acid the 2-Methyl Butyric Acid concentration in diet product when ingesting be 0.05 ~ 500ppm and/or ingest time diet product in isobutyric acid concentration be the mode of 0.05 ~ 500ppm, in diet product, add pork flavor modifier.The concentration of each composition can pass through gas-chromatography standard measure.
The diet product that other aspects of the present invention can provide the concentration of 3 Methylbutanoic acid to be adjusted to 0.1 ~ 1000ppm.On the basis that other aspects of the present invention can also be provided in the 3 Methylbutanoic acid in diet product, the concentration of 2-Methyl Butyric Acid is adjusted to the diet product that pig flesh flavor that 0.05 ~ 500ppm and/or isobutyric concentration is adjusted to 0.05 ~ 500ppm obtains improvement.
If consider the more effective improvement of pig flesh flavor, then to make the animal tallow of the relative concentration of 3 Methylbutanoic acid in diet product or its raw material be 40 ~ 200ppm, to be preferably the mode of 50 ~ 100ppm to add pork flavor modifier.
Also can to make the animal tallow of 2-Methyl Butyric Acid relative concentration in diet product or its raw material be 15 ~ 100ppm on the basis of 3 Methylbutanoic acid, be preferably 15 ~ 50ppm and/or make the animal tallow of isobutyric acid relative concentration in diet product or its raw material be that 15 ~ 100ppm, the preferably mode of 20 ~ 75ppm are added.
According to said method, following diet product can be provided, namely, 3 Methylbutanoic acid concentration is adjusted to and is 40 ~ 200ppm relative to the animal tallow in diet product, is preferably the diet product of 50 ~ 100ppm, or 2-Methyl Butyric Acid concentration is adjusted to 15 ~ 100ppm, preferably 15 ~ 50ppm and/or isobutyric acid concentration is adjusted to 15 ~ 100ppm, is preferably the diet product of 20 ~ 75ppm on the basis of 3 Methylbutanoic acid.
By pork flavor modifier of the present invention, " the abundant degree (intensity of pig flesh flavor) of pig flesh flavor " and " continuation of pig flesh flavor " in diet product effectively can be improved.In addition, for diet product, pork flavor modifier of the present invention, except " the abundant degree " and " continuation " that can improve pig flesh flavor, can also improve its " delicious food ", " succulence sense ", " palatability " etc.
In addition, pork flavor modifier of the present invention can reduce smell or the taste of the phytoprotein in diet product.Therefore, according to a mode, the screening agent of smell or taste that pork flavor modifier of the present invention can be used as phytoprotein uses.
Embodiment
, illustrate the present invention according to embodiment below, but the invention is not restricted to these embodiments.
embodiment 1: the preparation of pork flavor modifier
Prepare the solution of the composition as table 1 record, while gained solution is ventilated, more than 90 DEG C, heat an evening.After heating, add excipient, manufacture pork flavor modifier (Powdered) through spraying dry.
Table 1
Composition
Leucine (g) 270
Isoleucine (g) 90
Valine (g) 120
Disodium hydrogen phosphate (g) 2736
Glucose (g) 324
NaOH (g) 105
Lard (g) 12000
* pork extract (g) 450
Water (L) 13.9
* Port ン テ ー ス ト ポ ー Network エ キ ス A(ゼ Application ミ food company produces) suitable product (not containing the poultry meat extract of salt)
Then, according to the method for following record, the content of the branched chain fatty acid (3 Methylbutanoic acid, 2-Methyl Butyric Acid and isobutyric acid) in quantitative pork flavor modifier.
After 0.45 μm of molecular filter process pork flavor modifier, carry out gas-chromatography.
Quantitative branched chain fatty acid under the following conditions.
Chromatographic column: Nukol(シ グ マ ア Le De リ ッ チ company produces, 30m, 0.53mmID, 0.5 μm of film)
Column oven: 50 DEG C (keeping 5 minutes) → 220 DEG C (keeping 60 minutes) heats up 4 DEG C/min
Carrier gas: helium 25ml/ minute
Detector: FID
Quantitative branched chain fatty acid methide under the following conditions.
Chromatographic column: TC-WAX(GL サ イ エ Application ス company produces 60m, 0.25mmID, 0.25 μm of film)
Column oven: 40 DEG C (keeping 10 minutes) → 240 DEG C (keeping 20 minutes) heats up 4 DEG C/min
Carrier gas: helium 1ml/ divides
Detector: FID
Analysis result is shown in table 2.
Table 2
3 Methylbutanoic acid 2737ppm
2-Methyl Butyric Acid 913ppm
Isobutyric acid 1163ppm
embodiment 2: the preparation of hamburger
The raw material recorded in mixture table 3, heats, prepares hamburger at about 180 DEG C.
Table 3
By the panel of 10 people, by 7 points of evaluation assessments, sensory evaluation is carried out to the generous sense of the pig flesh flavor of these hamburgers and continuation, weak situation is set to 1 point, strong situation is set to 7 points.
It should be noted that, " generous sense " evaluates the intensity of the local flavor felt after the several seconds from entrance.
Evaluation result is shown in table 4(score average) and Fig. 1 (score average ± standard deviation).
Table 4
As shown in table 4 and Fig. 1, the continuation of the generous sense and pig flesh flavor that with the addition of the pig flesh flavor of the hamburger of pork flavor modifier of the present invention is all than the better off without interpolation.In addition, when combinationally using grease (lard), the effect of the generous sense of the pig flesh flavor that pork flavor modifier brings, the continuation of pig flesh flavor is confirmed more significantly.
embodiment 3: the preparation of pork pies heating filling
Use the raw material recorded in table 5, according to conventional methods, mix with each food materials containing phytoprotein, through frying step and boiling step, prepare pork pies heating filling.
Table 5
Raw material Contrast Pork flavor modifier adds district
Porkburger (lean meat more than 80%) 25 25
Pig fat (lard) 2.7 2.7
Onion 17.5 17.5
Bamboo shoot 3 3
Water sends out mushroom 1.5 1.5
Dense mouth soy sauce (ヤ マ サ Soy oil) 4 4
Soft white sugar 4.8 4.8
Salt 0.2 0.2
Pork flavor modifier - 0.05
Clear soup extract (kylin consonance food) 1.5 1.5
White pepper powder (Kaneka Sun Spice company) 0.1 0.1
Garlic end (Kaneka Sun Spice company) 0.1 0.1
The pure rice of brocade taste (kylin consonance food) 1 1
Granular vegetable protein (only liquefaction) 7.5 7.5
Bubble floods (Reversal water) 21.85 21.8
Bread flour 5 5
Producing starch (loose paddy chemistry) 1 1
Sesame oil 1 1
Water 2.25 2.25
Add up to 100 100
By the panel of 10 people, by 7 points of evaluation assessments, sensory evaluation is carried out to the pork pies heating fragrance of filling, the stink (hereinafter referred to as vegetable protein smell) of phytoprotein, the taste (hereinafter referred to as vegetable protein taste) of phytoprotein, the generous sense of delicious food, voluptuousness, pig flesh flavor, the continuation of pig flesh flavor, palatability, for fragrance, the situation of difference is set to 1 point, good situation is set to 7 points; For palatability, situation about not liking is set to 1 point, situation about liking is set to 7 points; For sundry item, weak situation is set to 1 point, strong situation is set to 7 points.
It should be noted that, " generous sense " evaluates the intensity of the local flavor felt after the several seconds from entrance.
Evaluation result (score average ± standard deviation) is shown in table 6,7 and Fig. 2 in.
Table 6
Fragrance Vegetable protein smell Vegetable protein taste Delicious Voluptuousness
Contrast 4.00 4.0 4.0 4.0 4.0
Pork flavor modifier adds district 4.9 3.3 3.3 5.1 4.9
Table 7
The generous sense of pig flesh flavor The continuation of pig flesh flavor Palatability
Contrast 4.0 4.0 4.0
Pork flavor modifier adds district 5.1 5.0 5.0
As shown in table 6,7 and Fig. 2, with the addition of the pork pies heating fragrance of filling of pork flavor modifier of the present invention, delicious food, voluptuousness, the generous sense of pig flesh flavor, the continuation of pig flesh flavor, palatability all show than without the higher mark of the situation of adding, and on the other hand, with compared with the situation (contrast) of adding, vegetable protein smell and vegetable protein taste then show lower mark.
embodiment 4: the preparation of chicken and ham roll
According to the formula (comprising phytoprotein) that table 8 is recorded, prepare salt solution.Then, in Fresh Grade Breast, add salt solution (be 30 quality %s relative to Fresh Grade Breast).After enforcement is stirred, immersion 2 more than Dinner 5 DEG C below, by the meat vacuum packaging that obtains in heat-resisting bag, Steam Heating (74 DEG C, 6 minutes), obtains chicken and ham roll.
Table 8
Material name Contrast Pork flavor modifier adds district
Salt 7.6 7.6
Soft white sugar 3 3
キ ュ ア リ Application グ 205F-S(kylin consonance food) 1.5 1.5
Powdery plant albumen (only liquefaction) 1.5 1.5
Albumen powder 1 1
グ ル エ ー ス (kylin consonance food) 0.7 0.7
Pork flavor modifier - 0.35
Water 84.7 84.35
Add up to 100 100
By the panel of 10 people, by 7 points of evaluation assessments, sensory evaluation is carried out to the generous sense of the local flavor of chicken and ham roll, the continuation of local flavor, succulence sense, weak situation is set to 1 point, strong situation is set to 7 points.In addition, nothing is added contrast and be set to 4 points.
It should be noted that, " generous sense " evaluates the intensity of the local flavor felt after the several seconds from entrance." succulence sense " evaluates with the long local flavor of grease-contained pork ham sample and sweet taste.
Evaluation result (score average) is shown in table 9 and Fig. 3.
Table 9
The generous sense of local flavor The continuation of local flavor Succulence sense
Contrast 4.0 4.0 4.0
Pork flavor modifier adds district 5.2 5.2 5.7
As shown in table 9 and Fig. 3, any one that with the addition of in the generous sense of the local flavor of the chicken and ham roll of pork flavor modifier, the continuation of local flavor and succulence sense is all more excellent than the situation (contrast) without interpolation.
It should be noted that, be all in pork ham, confirm the generous sense of local flavor and the continuation of local flavor at the generous sense of this local flavor obtained and the continuation of local flavor, can think that chicken and ham roll pig flesh flavor and improveing obtains owing to giving.

Claims (5)

1. one kind is reduced the smell of the phytoprotein in diet product or the method for taste, to make the animal tallow of the relative concentration of 3 Methylbutanoic acid in diet product or its raw material be the mode of 40 ~ 200ppm, add in diet product or its raw material containing 3 Methylbutanoic acid as active ingredient, for reducing the pork flavor modifier of the smell of the phytoprotein in diet product or the diet product of taste.
2. the smell of phytoprotein in reduction diet product according to claim 1 or the method for taste, the pork flavor modifier of the diet product of the described smell for reducing the phytoprotein in diet product or taste is also containing 2-Methyl Butyric Acid and/or isobutyric acid.
3. the smell of phytoprotein in reduction diet product according to claim 1 or the method for taste, the pork flavor modifier of the diet product of the described smell for reducing the phytoprotein in diet product or taste is the pork flavor modifier obtained containing leucine and sugared solution by heating under aeration condition.
4. the smell of phytoprotein in reduction diet product according to claim 2 or the method for taste, the pork flavor modifier of the diet product of the described smell for reducing the phytoprotein in diet product or taste is the pork flavor modifier obtained containing leucine and sugared solution by heating under aeration condition.
5. the smell of phytoprotein in the reduction diet product according to any one of Claims 1 to 4 or the method for taste, described diet product are the diet product containing phytoprotein.
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