JP2020022420A - Composition for enhancing rich flavor, composition with rich flavor, and method for producing the same - Google Patents
Composition for enhancing rich flavor, composition with rich flavor, and method for producing the same Download PDFInfo
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- Seasonings (AREA)
- Cereal-Derived Products (AREA)
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Abstract
Description
本発明は、タンパク質の旨味を有する食品のコク味を増強する方法に関する。特にタンパク質含有素材のエキス、乳製品、豆製品などのコク味を増強する方法に関する。 The present invention relates to a method for enhancing the kokumi of a food having a protein umami. In particular, the present invention relates to a method for enhancing the body taste of protein-containing extracts, dairy products, and bean products.
近年、食品業界では、本物・本格志向の高まりや化学調味料を多用した単調な味に対する飽きから、「コク」・「深み」・「濃厚」といったキーワードが注目を集めている。食品の味の主要要素である塩味、甘味、酸味、苦味、旨味の五味以外に、最近注目されるのが、コク味である。コク味の定義は、基本五味の定義ほど明確にはされていないが、非特許文献１では、「味、香り、食感に関する多くの刺激［濃厚感（複雑さ、あつみ：complexity）］で生ずるものであるが、それらがある程度バランスよく与えられ、持続性（lastingness）や広がり（mouthfulness）があるときに感じられる味わい」と、特許文献１では、「ビーフブイヨンやかつお節だし汁などの天然素材の持つ呈味質であり、後味の伸びおよび深みを表現するものである」、特許文献２、３では、「厚み、ひろがり、持続性、まとまりなど基本味だけでなく、基本味の周辺の味をも増強した味」などと定義されている。
In recent years, in the food industry, keywords such as "rich", "deep", and "rich" have been attracting attention because of the growing trend toward authentic and full-fledged tastes and the tiredness of monotonous tastes that use a lot of chemical seasonings. Aside from the salty, sweet, sour, bitter and umami tastes, which are the main components of food taste, the kokumi has recently attracted attention. Although the definition of kokumi is not as clear as the definition of the basic savory taste, Non-Patent
特許文献１には、畜肉エキスにフラクトースを添加し、加熱を行うコク味の付与方法が開示されている。特許文献２、３には、糖ペプチドを有効成分とするコク味付与方法が開示されている。特許文献４には、白菜、タマネギ及びキャベツの成分を含有する野菜エキス組成物を用いた、動物エキス無しでコクがある調味料が開示されている。
本発明は、例えば、チキンスープ、コンソメスープなどタンパク質に由来する旨味を有する食品のコク味を増強する方法を提供することを課題とする。 An object of the present invention is to provide a method for enhancing the kokumi of foods having an umami derived from proteins such as chicken soup and consommé soup.
本発明者らは、食品のコク味に注目して研究する中、具材として用いた野菜のドリップの添加の有無により、スープのコク味に差があることを見出した。コク味に注目して各種野菜の効果を検討したところ、従来、スープストック製造に際して肉類と併用されるタマネギのような野菜のエキスではなく、具材として用いられることが多い葉物野菜やモヤシのエキスにコク味を増強させる効果があることを見出し、本願発明を完成させた。
本発明は、下記（１）〜（３）のタンパク質含有素材のエキスを含有する食品のコク味増強用組成物、（４）〜（１２）のコク味組成物の製造方法、コク味が増強した食品の製造方法、及びコク味組成物を調味に用いる加工食品の製造方法、又は、（１３）〜（１９）のコク味組成物を要旨とする。
The present inventors have studied while focusing on the kokumi taste of foods, and found that there is a difference in kokumi taste of soup depending on the presence or absence of addition of drip of vegetables used as an ingredient. Focusing on the body taste, we examined the effects of various vegetables, and found that leafy vegetables and bean sprouts are often used as ingredients instead of vegetable extracts such as onions that are used together with meat in soup stock production. The inventors have found that the extract has an effect of enhancing the kokumi taste, and completed the present invention.
The present invention provides a composition for enhancing the body taste of a food containing the following extract of a protein-containing material (1) to (3), a method for producing the body taste composition of (4) to (12), and an enhanced body taste. The gist is a method for producing a finished food, a method for producing a processed food using the kokumi composition for seasoning, or the kokumi compositions of (13) to (19).
（１）マメ科の発芽野菜、アブラナ科の野菜、ピーマン、ホウレンソウ、及びレタスから選択される１種又は２種以上の野菜エキスを有効成分とする、タンパク質含有素材のエキスを含有する食品のコク味増強用組成物。
（２）マメ科の発芽野菜が、緑豆、大豆、黒大豆、ブラックマッペ、エンドウ豆、アルファルファ、フェヌグリークのいずれかの発芽野菜であり、アブラナ科の野菜が、チンゲンサイ、大根、ブロッコリー、ケール、小松菜、白菜、キャベツのいずれかである（１）のコク味増強用組成物。
（３）野菜エキスが、野菜の搾汁液、野菜の水又はエタノールによる抽出物、又はそれらの乾燥物である（１）又は（２）のコク味増強用組成物。
(1) The richness of food containing an extract of a protein-containing material, comprising as an active ingredient one or more vegetable extracts selected from germinated vegetables of legumes, vegetables of brassicaceae, peppers, spinach, and lettuce. A composition for enhancing taste.
(2) The germinated vegetables of the legume family are any of the germinated vegetables of mung bean, soybean, black soybean, black mappe, peas, alfalfa, and fenugreek, and the brassicaceae vegetables are bok choy, radish, broccoli, kale, komatsuna (1) The composition for enhancing body taste, which is any of cabbage, cabbage and cabbage.
(3) The composition for enhancing body taste according to (1) or (2), wherein the vegetable extract is a vegetable juice, an extract of vegetable water or ethanol, or a dried product thereof.
（４）（１）ないし（３）いずれかのコク味増強用組成物とタンパク質含有素材のエキスを混合し、加熱することを特徴とするコク味組成物の製造方法。
（５）（１）ないし（３）いずれかのコク味増強用組成物をタンパク質含有素材のエキスを含有する食品に、混合し、加熱することを特徴とする、コク味が増強した食品の製造方法。
（６）タンパク質含有素材のエキスが、畜産物のエキス、水産物のエキス、乳製品及び豆製品から選択される１種又は２種以上である（４）又は（５）の方法。
（７）畜産物、又は水産物のエキスが、水又はエタノールによる抽出物、又はその乾燥物である（６）の方法。
（８）乳製品が、牛乳、クリーム、ホエー、チーズ、ヨーグルト、バター、練乳、粉乳、カゼインのいずれかであり、豆製品が、豆乳、豆腐、味噌、もろみのいずれかである（６）の方法。
（９）さらに、アミノ酸系調味料、核酸系調味料、及び食塩から選択される１種又は２種以上を混合する（４）ないし（８）いずれかの方法。
（１０）（１）ないし（３）いずれかのコク味増強用組成物の添加量が、固形分重量で、タンパク質含有素材のエキスの固形分量の０．０１〜１００重量％である（４）ないし（９）いずれかの方法。
（１１）加熱温度が常圧下であれば８０〜１００℃で、加熱時間が１０分間以上、加圧下であれば１００〜１５０℃で、加熱時間が１０分間以上である（４）ないし（１０）いずれかの方法。
（１２）（４）及び（６）ないし（１１）いずれかの方法を用いて製造したコク味組成物を調味に用いることを特徴とする加工食品の製造方法。
(4) A method for producing a kokumi composition, comprising mixing the kokumi-enhancing composition of any one of (1) to (3) with an extract of a protein-containing material and heating.
(5) The production of a food with enhanced body taste, wherein the composition for enhancing body taste according to any one of (1) to (3) is mixed with a food containing an extract of a protein-containing material and heated. Method.
(6) The method according to (4) or (5), wherein the extract of the protein-containing material is one or more selected from livestock extract, marine product extract, dairy product and bean product.
(7) The method according to (6), wherein the animal product or marine product extract is an extract with water or ethanol, or a dried product thereof.
(8) The dairy product is any of milk, cream, whey, cheese, yogurt, butter, condensed milk, milk powder, and casein, and the bean product is any of soy milk, tofu, miso, and moromi. Method.
(9) The method according to any one of (4) to (8), wherein one or more selected from amino acid seasonings, nucleic acid seasonings, and salt are mixed.
(10) The added amount of the kokumi-enhancing composition of any of (1) to (3) is 0.01 to 100% by weight of the solid content of the extract of the protein-containing material in terms of solid content weight. Or (9) any of the methods.
(11) When the heating temperature is normal pressure, the heating time is 80 to 100 ° C. and the heating time is 10 minutes or more. When the heating temperature is under pressure, the heating temperature is 100 to 150 ° C. and the heating time is 10 minutes or more. Either way.
(12) A method for producing a processed food, comprising using a kokumi composition produced by any one of the methods (4) and (6) to (11) for seasoning.
（１３）タンパク質含有素材のエキスの固形分に対して、マメ科の発芽野菜、アブラナ科の野菜、ピーマン、ホウレンソウ、及びレタスのいずれかの野菜エキスを固形分重量で、０．０１〜１００重量％含有し、それらの加熱反応物を含有するコク味組成物。
（１４）マメ科の発芽野菜が、緑豆、大豆、黒大豆、ブラックマッペ、エンドウ豆、アルファルファ、フェヌグリークのいずれかの発芽野菜であり、アブラナ科の野菜が、チンゲンサイ、大根、ブロッコリー、ケール、小松菜、白菜、キャベツ、カリフラワーのいずれかである（１３）のコク味組成物。
（１５）野菜のエキスが、野菜の搾汁液、水又はエタノールによる抽出物、又はそれらの乾燥物である（１３）又は（１４）のコク味組成物。
（１６）タンパク質含有素材のエキスが、畜産物のエキス、水産物のエキス、乳製品及び豆製品から選択される１種又は２種以上である（１３）ないし（１５）いずれかのコク味組成物。
（１７）畜産物、又は水産物のエキスが、水又はエタノールによる抽出物、又はその乾燥物である（１６）のコク味組成物。
（１８）乳製品が、牛乳、クリーム、ホエー、チーズ、ヨーグルト、バター、練乳、粉乳、カゼインのいずれかであり、豆製品が、豆乳、豆腐、味噌、もろみのいずれかである（１６）のコク味組成物。
（１９）さらに、アミノ酸系調味料、核酸系調味料、及び食塩から選択される１種又は２種以上を含有する（１３）ないし（１８）いずれかのコク味組成物。
(13) With respect to the solid content of the extract of the protein-containing material, any of vegetable extract of leguminous germinated vegetables, cruciferous vegetables, peppers, spinach, and lettuce is used in an amount of 0.01 to 100 wt. % Kokumi compositions containing these heat reactants.
(14) The germinated vegetable of the legume family is any of the germinated vegetables of mung bean, soybean, black soybean, black mappe, peas, alfalfa, and fenugreek, and the cruciferous vegetable is bok choy, radish, broccoli, kale, komatsuna The kokumi composition of (13), which is any of cabbage, cabbage, cabbage and cauliflower.
(15) The kokumi composition of (13) or (14), wherein the vegetable extract is a vegetable juice, an extract with water or ethanol, or a dried product thereof.
(16) The kokumi composition according to any one of (13) to (15), wherein the protein-containing material extract is one or more selected from livestock extracts, marine products extracts, dairy products and bean products. .
(17) The kokumi composition of (16), wherein the animal product or marine product extract is an extract with water or ethanol, or a dried product thereof.
(18) The dairy product is any one of milk, cream, whey, cheese, yogurt, butter, condensed milk, milk powder, and casein, and the bean product is any of soy milk, tofu, miso, and moromi (16). Kokumi composition.
(19) The kokumi composition of any one of (13) to (18), further comprising one or more selected from an amino acid seasoning, a nucleic acid seasoning, and salt.
本発明のコク味増強用組成物はタンパク質含有素材に添加し、加熱することにより、コク味を増強する効果を有する。本発明のコク味組成物は各種食品の調味に用いることにより、食品にコク味を付与することができる。 The kokumi-enhancing composition of the present invention has an effect of enhancing kokumi by adding it to a protein-containing material and heating it. The kokumi composition of the present invention can impart kokumi to food by using it for seasoning various foods.
本発明は、マメ科の発芽野菜、アブラナ科の野菜、ピーマン、ホウレンソウ、及びレタスのいずれかの野菜エキスからなるタンパク質含有素材のコク味を増強するための組成物である。これらの野菜エキスをタンパク質含有素材に添加し加熱することにより、コク味が増強される。 The present invention is a composition for enhancing the body taste of a protein-containing material composed of any vegetable extract of leguminous germinated vegetables, cruciferous vegetables, peppers, spinach, and lettuce. The kokumi is enhanced by adding these vegetable extracts to the protein-containing material and heating.
本発明において、「コク味」とは、「舌に残る持続性と厚みを感じる味」である。一般に、食品にコクがあるという場合、味の複雑さ、味の濃さ、粘度、脂肪含有量などさまざまな要素が関係する。それらを同じ条件に揃えて、本発明の組成物を用いると、添加の有無により、「舌に残る持続性と厚みを感じる味」に明確な差が生じる。
コク味は、現時点では、基礎味（塩味、甘味、酸味、苦味、旨味）のように明確に数値で測定できるパラメータではないが、食品の配合や製造方法により、明らかに違いが存在し、官能評価によりその違いを評価することができる。
In the present invention, “kokumi” is “taste of persistence and thickness remaining on the tongue”. Generally, when a food has richness, various factors such as complexity of taste, depth of taste, viscosity, and fat content are involved. When they are prepared under the same conditions and the composition of the present invention is used, there is a clear difference in the “taste of persistence and thickness that remains on the tongue” depending on the presence or absence of addition.
At present, kokumi is not a parameter that can be measured clearly with numerical values like basic taste (saltiness, sweetness, sourness, bitterness, umami), but there is a clear difference depending on the food formulation and manufacturing method, The difference can be evaluated by the evaluation.
本発明において、「マメ科の発芽野菜、アブラナ科の野菜、ピーマン、ホウレンソウ、及びレタスのいずれかの野菜エキス」とは、これら野菜の搾汁液、水又はアルコールにより抽出したエキスである。これらは、液状でもペースト状でも乾燥粉末でも良い。
野菜は、生、冷凍品、乾燥品のいずれでも良い。例えば、生の野菜に対して、０．１〜１０倍量の水を加え、５０〜１００℃で０．５〜２４時間加熱することにより、エキスが得られる。本発明において、エキスの添加量は、エキスに含まれる固形分の重量で表す。
野菜エキスは、野菜から単離して用いる方法に限られず、野菜そのものをコク味増強用組成物として、タンパク質含有素材に添加し、加熱する方法を採用することもできる。加熱することにより、野菜からエキスが放出され、野菜エキスを添加したのと同じ効果が得られる。必要に応じて、野菜エキスが放出された後の野菜粕をろ過するなどして除去することもできる。
In the present invention, “a vegetable extract of leguminous germinated vegetables, cruciferous vegetables, peppers, spinach, and lettuce” is an extract of these vegetables extracted with juice, water or alcohol. These may be liquid, paste-like, or dry powder.
The vegetables may be raw, frozen, or dried. For example, an extract can be obtained by adding 0.1 to 10 times the amount of water to raw vegetables and heating the raw vegetables at 50 to 100 ° C for 0.5 to 24 hours. In the present invention, the amount of the extract added is represented by the weight of the solid content contained in the extract.
The vegetable extract is not limited to the method used by isolating it from vegetables, and a method in which vegetables themselves are added to a protein-containing material as a kokumi-enhancing composition and heated may be employed. By heating, the extract is released from the vegetable, and the same effect as when the vegetable extract is added can be obtained. If necessary, vegetable meal after the release of the vegetable extract can be removed by filtration or the like.
本発明において、「マメ科の発芽野菜」とは、一般にモヤシと言われる野菜である。豆類の種子を人為的に暗所で発芽させ、徒長させたものである。スプラウトと呼ばれることもある。緑豆、大豆、黒大豆、ブラックマッペ、エンドウ豆、アルファルファ、フェヌグリークなどが例示される。特に緑豆モヤシに強い効果が認められる。 In the present invention, the “sprouted legume vegetable” is a vegetable generally called bean sprouts. Bean seeds are artificially germinated in a dark place and grown. Sometimes called sprout. Examples include green soybean, soybean, black soybean, black mappe, peas, alfalfa, fenugreek and the like. In particular, a strong effect is observed on mung bean sprouts.
本発明において、「アブラナ科の野菜」とは、植物の分類でアブラナ目アブラナ科に分類される野菜である。具体的には、チンゲンサイ、大根、ブロッコリー、ケール、小松菜、白菜、キャベツ、カリフラワー、カブ、水菜、からし菜、ルッコラ、二十日大根、野沢菜などが例示される。これらの野菜の葉、茎、根などを用いる。
「マメ科の発芽野菜」、「アブラナ科の野菜」以外では、ピーマン、ホウレンソウ、及びレタスが本発明の野菜として用いることができる。
In the present invention, “vegetables of the Brassicaceae family” are vegetables classified as Brassicaceae in the classification of plants. Specific examples include bok choy, radish, broccoli, kale, komatsuna, Chinese cabbage, cabbage, cauliflower, turnip, mizuna, mustard greens, arugula, twenty radish, nozawana, and the like. The leaves, stems, roots, etc. of these vegetables are used.
Other than "germinated vegetables of legumes" and "vegetables of brassicaceae", peppers, spinach, and lettuce can be used as the vegetables of the present invention.
野菜エキスとしては、市販されている各種野菜の可食性部分のエキスやその乾燥物を用いることができる。野菜の搾汁液をそのまま用いてもよい。野菜エキスは、野菜の可食部に対して水又は含水エタノール等を添加し、加熱することにより得ることができる。 As the vegetable extract, edible portion extracts of various commercially available vegetables and dried products thereof can be used. Vegetable juice may be used as it is. The vegetable extract can be obtained by adding water or hydrous ethanol to the edible portion of the vegetable and heating.
本発明において「タンパク質含有素材」とは、牛、豚、羊、ヤギ、馬、鶏、七面鳥などの畜産物、及び魚介類、甲殻類などの水産物の肉、内臓、骨、皮、卵などである。これらそのままでも、これらから抽出されたエキスでも良い。旨味がエキスとして水溶液中に抽出されているブイヨン、煮汁などの状態で用いると、本発明の効果がより鮮明に感じられる。
具体的には、畜産物では、ポークエキス、ビーフエキス、チキンエキス、魚類では、カツオエキス、グチエキス、ハモエキス、ホキエキス、タイエキス、甲殻類では、エビエキス、カニエキス、貝類では、ホタテエキス、アサリエキス、頭足類ではイカエキス、タコエキスなどが例示される。白湯スープのようにエキスに油脂や乳化物を添加したものを用いることもできる。
また、その他のタンパク質含有素材としては、牛乳、生クリーム、チーズ等の乳製品、又は、豆乳、味噌、もろみなどの豆製品などが例示される。
In the present invention, "protein-containing material" refers to livestock products such as cows, pigs, sheep, goats, horses, chickens, turkeys and the like, and meats, offal, bones, skins, eggs, etc. of marine products such as seafood and shellfish. is there. These may be used as they are or an extract extracted therefrom. When the umami is used as an extract in the state of bouillon or broth extracted in an aqueous solution, the effect of the present invention can be felt more clearly.
Specifically, for livestock products, pork extract, beef extract, chicken extract, fish, bonito extract, guchi extract, hamo extract, hoki extract, Thai extract, crustacean, shrimp extract, crab extract, shellfish, scallop extract, clam extract, head Examples of pods include squid extract and octopus extract. It is also possible to use an extract obtained by adding fats and oils or an emulsified substance, such as Baiyu soup.
Examples of other protein-containing materials include dairy products such as milk, fresh cream, and cheese, and soy products such as soy milk, miso, and moromi.
タンパク質含有素材の処理方法は、それぞれのタンパク質含有素材に含まれる旨味成分が遊離されるような処理がされているのが好ましい。具体的には、加熱処理されたものであり、好ましくは、水分を添加し加熱処理されたものである。 It is preferable that the protein-containing material is treated in such a manner that umami components contained in each protein-containing material are released. Specifically, it is a heat-treated one, and preferably a heat-treated one after adding water.
本発明のコク味増強用組成物は、タンパク質含有素材に添加し、加熱することにより効果が発揮される。
タンパク質含有素材のエキスに対して用いる場合、タンパク質含有素材のエキスの固形分に対して、野菜のエキスを固形分重量で、０．０１〜１００重量％、０．０１〜５０重量％、０．０１〜２０重量％、０．０５〜２０重量％、好ましくは、０．０１〜１０重量％、０．０５〜１０重量％、０．１〜１０重量％、さらに好ましくは０．１〜５重量％添加することができる。
添加後、常圧下であれば８０〜１００℃で、１０分以上、２０分以上、３０分以上、４５分以上、６０分以上、あるいは、１２０分以上加熱する。こげないようにすれば、上限は特にないが、必要以上に長く加熱する必要はないので、１５０分、１８０分、２４０分程度でよい。加圧下であれば１００〜１５０℃で、１０分以上、２０分以上、３０分以上、４５分以上、６０分以上、あるいは、１２０分以上加熱する。上限は特にないが、必要以上に長く加熱する必要はないので、１５０分、１８０分、２４０分程度でよい。
The kokumi-enhancing composition of the present invention is effective when added to a protein-containing material and heated.
When used for an extract of a protein-containing material, the extract of a vegetable is 0.01 to 100% by weight, 0.01 to 50% by weight, 0.1 to 50% by weight, based on the solid content of the extract of the protein-containing material. 01-20% by weight, 0.05-20% by weight, preferably 0.01-10% by weight, 0.05-10% by weight, 0.1-10% by weight, more preferably 0.1-5% by weight % Can be added.
After the addition, the mixture is heated at 80 to 100 ° C. under normal pressure for 10 minutes or more, 20 minutes or more, 30 minutes or more, 45 minutes or more, 60 minutes or more, or 120 minutes or more. There is no particular upper limit as long as it is not burned, but it is not necessary to heat more than necessary, so that it may be about 150 minutes, 180 minutes, or 240 minutes. If under pressure, heat at 100 to 150 ° C for 10 minutes or more, 20 minutes or more, 30 minutes or more, 45 minutes or more, 60 minutes or more, or 120 minutes or more. Although there is no particular upper limit, it is not necessary to heat more than necessary, so that it may be about 150 minutes, 180 minutes, or 240 minutes.
コク味増強用組成物とタンパク質含有素材のエキスを混合し、加熱することにより製造されたコク味組成物は、そのままスープのベースとして用いることができる。各種加工食品の調味液として用いることもできる。
乳製品や豆製品の場合も、クリームシチュー、クリームコロッケ、味噌汁など、乳製品、豆製品を用いる食品の原料として用いることができる。
The kokumi composition produced by mixing the composition for enhancing the kokumi and the extract of the protein-containing material and heating the mixture can be used as a soup base as it is. It can also be used as a seasoning liquid for various processed foods.
Dairy products and bean products can also be used as raw materials for foods using dairy products and bean products, such as cream stew, cream croquettes, and miso soup.
本発明の「畜産物、又は水産物のエキス、乳製品又は豆製品の固形分に対して、マメ科の発芽野菜、アブラナ科の野菜、ピーマン、ホウレンソウ、及びレタスのいずれかの野菜エキスを固形分重量で、０．０１〜１００重量％含有し、それらの加熱反応物を含有するコク味組成物」は、従来の動物性エキスに植物性エキスが添加されているだけなので、動物性エキスが用いられるあらゆる食品に動物性エキスと同様に用いることができる。 The extract of livestock products or marine products of the present invention, the solid content of dairy or bean products, germinated vegetables of legumes, vegetables of cruciferous, peppers, spinach, and any vegetable extract of lettuce solid content Since the kokumi composition containing 0.01 to 100% by weight and containing the heat-reacted product thereof is only a vegetable extract added to a conventional animal extract, an animal extract is used. It can be used in any food product as well as animal extracts.
本発明は、コク味を増強する野菜エキスを用いることを特徴とする、コク味が増強された食品の製造方法である。
本発明において食品とは、肉類、魚介類、乳製品、豆乳などの素材と、本発明の野菜エキスを混合、加熱した組成物自体、あるいはそれを含有する調味液で調味した食品である。具体的には、スープや各種惣菜類であって、揚げ物、焼き物、炒め物など、調味液による味や風味が重要な要素となる食品である。
The present invention is a method for producing a food with enhanced body taste, comprising using a vegetable extract that enhances body taste.
In the present invention, a food is a composition itself obtained by mixing and heating a material such as meat, seafood, dairy product, soy milk and the vegetable extract of the present invention, or a seasoning liquid containing the composition. Specifically, they are soups and various prepared foods, and are foods in which the taste and flavor of the seasoning liquid are important factors, such as fried foods, grilled foods, and fried foods.
本発明は、コク味組成物を調味に用いることを特徴とする加工食品の製造方法である。本発明において加工食品とは、調味液を用いて、大量生産される調理食品である。調味液に本発明のコク味組成物を添加するだけで、コク味を付与することができる。 The present invention is a method for producing a processed food, which comprises using a kokumi composition for seasoning. In the present invention, the processed food is a cooked food mass-produced using the seasoning liquid. The kokumi can be imparted only by adding the kokumi composition of the present invention to the seasoning liquid.
本発明において、調味液とは、食品の味付けに用いる味や香りを付けるための材料を混合した液である。具体的には、食品素材の下ごしらえに用いる漬け込み用調味液、加熱調理時に添加して用いる味付け用タレ、加熱調理後の食品素材に掛けるタレなど、タレ用調味液類、和え物に用いる調味液など、生や加熱後の食品に添加して味や香りを付与する液状の混合物である。一般に合わせ調味液と呼ばれる。食品を大量生産する場合、調味料類は事前に混合して、合わせ調味液として用いられることが多い。
調味液には、塩味、甘味、旨味、苦味、酸味などの味を付与する調味料や素材のほか、コク味やまろやかさを付与する添加物、粘度のような物性に影響する増粘剤などの添加物、さらに香りや風味を与える香辛料、香味野菜など、目的の食品によって、あらゆる調味料、食品素材が用いられる。本発明により、タンパク質含有素材と野菜エキスが混合、加熱された後は、いずれの成分を添加してもかまわない。
In the present invention, the seasoning liquid is a liquid obtained by mixing a material for imparting taste and aroma used for flavoring food. Specifically, seasoning liquids for pickling used for preparing food ingredients, seasoning sauces added during cooking, sauces applied to food ingredients after cooking, seasoning liquids for sauces, seasoning liquids used for seasonings, etc. It is a liquid mixture that imparts taste and aroma when added to raw or heated food. It is generally called a combined seasoning liquid. When mass-producing foods, seasonings are often mixed in advance and used as a combined seasoning liquid.
Seasonings include seasonings and ingredients that impart flavors such as salty, sweet, umami, bitter, and sour, additives that impart richness and mellowness, and thickeners that affect physical properties such as viscosity. Various seasonings and food materials are used depending on the intended food, such as the additives described above, spices giving flavor and flavor, and flavored vegetables. After the protein-containing material and the vegetable extract are mixed and heated according to the present invention, any of the components may be added.
本発明の調味料を用いた加工食品とは、例えばラーメンスープ、ちゃんぽんスープ、パスタソース、うどんつゆ、そばつゆ、そうめんつゆ等の麺類のスープやつゆ、ソース、ドレッシング、味噌、マヨネーズ、トマトケチャップ、麺つゆ等の調味料、鍋物のつゆ、コンソメスープ、クリームスープ、お吸い物、味噌汁、ポタージュスープ等のスープ類、おにぎり、ピラフ、チャーハン、混ぜご飯、雑炊、お茶漬け等の米飯調理品、ちくわ、かまぼこ等の水産練り製品、鮭フレーク、辛子明太子、塩たらこ、焼魚、干物、塩辛、魚肉ソーセージ、煮魚、佃煮、缶詰等の水産加工食品、ハンバーグ、ソーセージ、ハム、肉団子等の畜産加工品、豆腐、厚揚げ、湯葉、豆乳スープ等の大豆加工食品、春巻き、シュウマイ、コロッケ、フライ、餃子、カレー、照り焼き、炒め物、煮物、揚げ物等の調理食品等が挙げられる。
また、それら食品は、調理後、常温で保存されるもの、冷蔵保存又は冷凍保存されるものであってもよい。本発明以外のコク味調味料、コク味付与剤を併用してもよい。
Processed foods using the seasoning of the present invention include, for example, ramen soup, champon soup, pasta sauce, udon soup, soba soup, noodle soup and soup, sauce, dressing, miso, mayonnaise, tomato ketchup, noodles Soups such as soups, hot pot soup, consommé soup, cream soup, soup, miso soup, potage soup, rice balls, pilaf, fried rice, mixed rice, cooked rice, porridge, ochazuke, etc., chikuwa, kamaboko, etc. Fish paste products, salmon flakes, spicy mentaiko, salted tarako, grilled fish, dried fish, salted fish, sausage, boiled fish, boiled fish, boiled fish, processed canned foods such as hamburger, sausage, ham, meat dumplings, tofu, Soybean processed foods such as thick fried, yuba, soy milk soup, spring rolls, shumai, croquettes, fries, dumplings, Leh, teriyaki, fried, simmered, like cooking food such as fried foods, and the like.
Moreover, after cooking, those foods may be stored at room temperature, refrigerated or frozen. A kokumi seasoning and a kokumi imparting agent other than the present invention may be used in combination.
以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。 Hereinafter, examples of the present invention will be described, but the present invention is not limited thereto.
野菜ドリップのコク味増強効果
標準的な麺類のスープとして、ポークエキス、チキンエキス、ほたてエキスなどのタンパク質含有素材のエキスを含有するちゃんぽん用濃縮スープ（表１）を用いて、野菜ドリップのコク味に対する影響を試験した。
表２に記載の野菜等を120℃で10分間炒めた。野菜から出てきたドリップを本実施例の野菜ドリップとして用いた。野菜ドリップのBrixは6％、塩分は0.49％であった。Brixはポケット糖度計（APAL-1、株式会社アタゴ製）、塩濃度はポケット塩分計（APAL-ES1、株式会社アタゴ製）により測定した。
表１のちゃんぽんの濃縮スープ40 g、水300 g、野菜ドリップ15 gを混合、密封し、沸騰水中100℃で、0、10、30、60、120分加熱したサンプルを調製した。
Vegetable Drip Kokumi Enhancement Effect As a standard noodle soup, using a concentrated soup for champon (Table 1) containing protein-containing ingredients such as pork extract, chicken extract, and scallop extract, the body taste of vegetable drip The effect was tested.
The vegetables and the like described in Table 2 were fried at 120 ° C. for 10 minutes. The drip coming out of the vegetables was used as the vegetable drip of this example. Brix of vegetable drip was 6% and salt was 0.49%. Brix was measured by a pocket refractometer (APAL-1, manufactured by Atago Co., Ltd.), and the salt concentration was measured by a pocket salinometer (APAL-ES1, manufactured by Atago Co., Ltd.).
A concentrated sample of champon soup of Table 1 (40 g), water (300 g), and vegetable drip (15 g) were mixed, sealed, and heated at 100 ° C. in boiling water for 0, 10, 30, 60, and 120 minutes to prepare a sample.
調製したサンプルを2倍希釈して、官能評価の評価液（Brix 3%、塩分 0.8%）とした。
味覚専門パネルによるマグニチュード推定法を用いた官能評価によりコク味の強さを評価した。コク味を「舌に残る持続性と厚みを感じる味」と定義し、評価者で認識を統一した。最もコク味が弱いと評価された評価液を0、最もコク味が強いと評価された評価液を1とし、残りの評価液をそれらに対する相対値で評価した。
The prepared sample was diluted two-fold to obtain a sensory evaluation solution (Brix 3%, salt content 0.8%).
The strength of kokumi was evaluated by sensory evaluation using a magnitude estimation method by a taste panel. Kokumi was defined as "taste with persistence and thickness remaining on the tongue", and the evaluators unified their perceptions. The evaluation solution evaluated as having the weakest kokumi was defined as 0, the evaluation solution evaluated as having the strongest kokumi as 1, and the remaining evaluation solutions were evaluated as relative values.
スープと野菜ドリップの加熱時間とコク味の関係を図１に示した。コク味は加熱時間が長いほど強いと評価され、加熱時間に対するコク味の増加は30分まで急速に伸び、以降徐々に緩やかになった。さらに、加熱0分と加熱120分の混合加熱スープを混合した評価液について、同様に官能評価で評価した。加熱120分のスープの配合率とコク味の関係を図２に示した。コク味は加熱120分のスープの配合率に比例して強いと評価された。
以上の結果から、スープと野菜ドリップの混合加熱によって生成し、濃度依存的にコク味を強める「コク味成分」が存在することが示唆された。それは、100℃で10分以上、加熱することにより得られる。
FIG. 1 shows the relationship between the heating time of the soup and the vegetable drip and the kokumi. The kokumi was evaluated to be stronger as the heating time was longer, and the increase in the kokumi with respect to the heating time increased rapidly up to 30 minutes, and then gradually decreased. Further, the evaluation liquid obtained by mixing the mixed heating soup with heating for 0 minute and heating for 120 minutes was similarly evaluated by sensory evaluation. FIG. 2 shows the relationship between the mixing ratio of the soup heated for 120 minutes and the kokumi. The kokumi was evaluated to be strong in proportion to the mixing ratio of the soup heated for 120 minutes.
The above results suggest that there is a "kokumi component" that is produced by mixing and heating the soup and vegetable drip and enhances the kokumi in a concentration-dependent manner. It is obtained by heating at 100 ° C. for more than 10 minutes.
タンパク質含有素材のエキスと野菜ドリップの比率
タンパク質含有素材のエキスと野菜ドリップを表３の３通りの比率で混合し、沸騰水中100℃で60分加熱して、コク味組成物のサンプルを調製した。冷却後、表１の組成になるように、それぞれにポークエキス、チキンエキス以外の原材料を添加し濃縮スープを調製した。濃縮スープ40 gに水300 gを加え、スープとし、それぞれ2倍希釈して評価液とし、コク味の強さを3段階（○：コク味が強い、△：ややコク味が強い、×：どちらともいえない）で評価した。
評価結果を表３に示す。タンパク質含有素材のエキスに対する野菜ドリップの添加量は固形分比率で1.7重量%が最もコク味を増強するものであった。
Ratio of protein-containing material extract and vegetable drip Extract of protein-containing material and vegetable drip were mixed at three ratios in Table 3 and heated at 100 ° C. in boiling water for 60 minutes to prepare a sample of the kokumi composition. . After cooling, raw materials other than pork extract and chicken extract were added to each to obtain the composition shown in Table 1 to prepare a concentrated soup. Add 40 g of concentrated soup to 300 g of water to make a soup, dilute it 2 times each to make an evaluation solution, and evaluate the strength of the kokumi in three stages (○: strong kokumi, Δ: slightly strong kokumi, ×: Neither can be said).
Table 3 shows the evaluation results. The addition amount of vegetable drip to the extract of the protein-containing material was 1.7% by weight in terms of the solid content ratio, which enhanced kokumi most.
タンパク質含有素材のエキスを含有する食品の種類
本発明のコク味増強効果が、異なる種類のタンパク質含有素材のエキスを含有する食品でも得られることを確認した。表４に示した各種タンパク質含有素材のエキスを用い、表５の配合で原材料を混合した後、沸騰水中100℃で60分加熱し、冷却し、それぞれのコク味組成物を調製した。それぞれのコク味組成物を表１の濃縮スープに固形分として１重量％添加し、その40 gに水300 gを加え、スープを調製した。それぞれのスープを2倍希釈したものを評価液としてコク味の強さを3段階（○：コク味が強い、△：ややコク味が強い、×：どちらともいえない）で官能評価した。評価液を調製する際にエキス固形分、塩分が揃うように調整した。
結果を表４に示した。いずれのタンパク質含有素材のエキスも、強度に差はあるが野菜ドリップと混合し加熱することにより、コク味が増強することが確認された。
Types of Foods Containing Protein-Containing Material Extracts It has been confirmed that the kokumi enhancing effect of the present invention can be obtained with foods containing different types of protein-containing material extracts. Using the extracts of the various protein-containing materials shown in Table 4, the raw materials were mixed in the composition shown in Table 5, and then heated at 100 ° C. in boiling water for 60 minutes and cooled to prepare each kokumi composition. Each kokumi composition was added to the concentrated soup of Table 1 at 1% by weight as a solid content, and 40 g of the soup was added with 300 g of water to prepare a soup. The soup obtained by diluting each soup by 2 times was used as an evaluation solution, and the strength of the kokumi was evaluated organoleptically in three stages (○: strong kokumi, Δ: slightly strong kokumi, ×: neither of them). When the evaluation solution was prepared, adjustment was performed so that the solid content and the salt content of the extract were uniform.
The results are shown in Table 4. Although the extract of any protein-containing material has a difference in strength, it was confirmed that the kokumi taste was enhanced by mixing and heating with vegetable drip.
各種野菜の効果比較
実施例１で確認された野菜ドリップの効果が何によるものであるのかを確認するために、各種野菜のエキスのコク味に対する効果を比較した。用いた野菜エキスを表６に示した。各野菜エキスは、Brixを7.6%、塩分1.3％に調整して用いた。
表６に示した各種野菜エキスを用い、表７に示す配合で原材料を混合した後、沸騰水中100℃で60分加熱し、冷却後、表１の組成になるように、それぞれにポークエキス以外の原材料を添加し濃縮スープとした。濃縮スープ40 gに水300 gを加え、スープを調製し、それぞれ2倍希釈したものを評価液としてコク味の強さを官能評価した。
Comparative Effect of Various Vegetables In order to confirm the effect of the vegetable drip confirmed in Example 1, the effects of various vegetable extracts on the body taste were compared. Table 6 shows the vegetable extracts used. Each vegetable extract was used after adjusting Brix to 7.6% and salt content to 1.3%.
Using the various vegetable extracts shown in Table 6, the raw materials were mixed in the composition shown in Table 7, and then heated at 100 ° C. for 60 minutes in boiling water. After cooling, each component except pork extract was used to obtain the composition shown in Table 1. Was added to obtain a concentrated soup. 300 g of water was added to 40 g of the concentrated soup to prepare a soup, and a two-fold dilution was used as an evaluation solution to organoleptically evaluate the strength of the kokumi.
官能評価は、実施例１で製造した加熱時間60分の野菜ドリップを用いたスープをコントロールとし、各野菜エキスのサンプル7種類ずつを、コク味の強い順に順位を付ける方法で行った。正規化順位法により、距離尺度、及び有意差があると言える距離尺度の差の最小値（l.s.d.）を算出した。コントロールに対する距離尺度÷l.s.d.×100をコク味の評価値（％）とした。 The sensory evaluation was performed by using a soup using the vegetable drip having a heating time of 60 minutes produced in Example 1 as a control, and ranking seven samples of each vegetable extract in descending order of body flavor. The minimum value (l.s.d.) of the difference between the distance scale and the distance scale that can be regarded as having a significant difference was calculated by the normalized ranking method. The distance scale Δl.s.d. × 100 for the control was used as the evaluation value (%) of kokumi.
結果は、各野菜のエキスのコク味を強化する効果を実施例１の野菜ドリップをコントロールとして、図３に示した。従来、スープストックやラーメンスープなどを調製するときによく用いられるタマネギ、ニンジン、セロリ、ネギ、ニンニクなどと比較して、具材としては用いられるが、淡白な野菜であって、旨味やコクが強いという印象のない、モヤシ、チンゲンサイ、大根、ブロッコリー、ケールが野菜ドリップよりもさらに強いコク味増強効果を示した。これらの結果は、マメ科の発芽野菜、アブラナ科の野菜、ピーマン、ホウレンソウ、及びレタスの野菜エキスは、タンパク質含有素材のエキスと混合して加熱処理することにより、タマネギ、ニンジン等に劣らないコク味を増強する効果があることを示すものである。 The results are shown in FIG. 3, using the vegetable drip of Example 1 as a control for the effect of enhancing the body taste of the extract of each vegetable. Conventionally, compared to onions, carrots, celery, leeks, garlic, etc., which are often used when preparing soup stock or ramen soup, it is used as an ingredient, but it is a pale vegetable, umami and rich Bean sprouts, pak choi, radish, broccoli, and kale, which do not have the impression of being strong, showed a stronger kokumi-enhancing effect than vegetable drip. These results show that the germinated vegetables of legumes, cruciferous vegetables, peppers, spinach, and vegetable extracts of lettuce are mixed with extracts of protein-containing materials and heat-treated to give a body that is as inexpensive as onions and carrots. It indicates that it has the effect of enhancing taste.
モヤシのコク味増強効果（１）
実施例４において、もっとも効果が強かったモヤシエキスの効果を、麺類のスープを製造する際に、よく用いられる野菜の混合エキス（ネギ、タマネギ、ニンニク、ショウガ：固形分比率＝4:4:1:1）と比較した。ネギ、ニンニク、ショウガについては表６記載のエキス、タマネギはオニオンエキスIM（井村屋フーズ製）を使用した。モヤシエキスと野菜混合エキスは固形分が2重量%となるように配合した。
表８の配合で、タンパク質エキスと野菜エキスを混合し、沸騰水中100℃で加熱して、コク味組成物のサンプルを調製した。ネガティブコントロール（N. Cont.）は、野菜エキスを加えず、タンパク質含有素材のエキスのみを100℃で60分加熱して用いた。冷却後、表１の組成になるように、それぞれにポークエキス以外のスープの原材料を添加し濃縮スープとした。濃縮スープ40 gに水300 gを加え、スープとし、それぞれ2倍希釈して評価液として、コク味の強さを官能評価した。
Sprouts enhancement effect of bean sprouts (1)
In Example 4, the effect of the bean sprouts extract, which had the strongest effect, was compared with the vegetable extract (onion, onion, garlic, ginger: solids ratio = 4: 4: 1) which is often used when producing noodle soup. : 1). The extracts described in Table 6 were used for green onion, garlic, and ginger, and the onion used was Onion Extract IM (manufactured by Imuraya Foods). The bean sprouts extract and the mixed vegetable extract were blended so that the solid content was 2% by weight.
With the composition shown in Table 8, the protein extract and the vegetable extract were mixed and heated at 100 ° C. in boiling water to prepare a sample of the kokumi composition. As a negative control (N. Cont.), Only an extract of a protein-containing material was heated at 100 ° C. for 60 minutes without adding a vegetable extract. After cooling, soup raw materials other than pork extract were added to each so that the composition shown in Table 1 was obtained, to obtain a concentrated soup. 300 g of water was added to 40 g of the concentrated soup to prepare a soup, each of which was diluted two-fold, and used as an evaluation solution to organoleptically evaluate the strength of the kokumi.
実施例１と同様に、マグニチュード推定法によりコク味の強さを官能評価した。コク味を「舌に残る持続性と厚みを感じる味」と定義し、最もコク味が弱いと評価された評価液を0、最もコク味が強いと評価された評価液を1とし、残りの評価液をそれらに対する相対値で評価した。
結果を図４に示す。モヤシエキスのコク味増強作用は、ネギ、タマネギ、ニンニク、ショウガの野菜混合エキスと比べて、非常に高いものであった。また、モヤシエキスも実施例１の野菜ドリップと同様に、加熱時間が長いほど、コク味増強作用が強くなることが確認された。
In the same manner as in Example 1, the strength of the kokumi was sensory evaluated by a magnitude estimation method. Kokumi is defined as `` taste that feels persistence and thickness remaining on the tongue '', the evaluation solution evaluated as the weakest kokumi is 0, the evaluation solution evaluated as the strongest kokumi is 1, and the remaining The evaluation solutions were evaluated by their relative values.
FIG. 4 shows the results. The body taste enhancing effect of the bean sprouts extract was very high as compared with the vegetable mixed extract of leek, onion, garlic, and ginger. In addition, similarly to the vegetable drip of Example 1, it was confirmed that the longer the heating time, the stronger the kokumi-enhancing effect of the bean sprouts extract was.
モヤシのコク味増強効果（２）
表９に示すように、モヤシエキスの添加量を0.5％、１％、２％、４％とした以外は、実施例５と同様にモヤシエキスのコク味増強効果を確認した。いずれも加熱時間は60分とした。
Sprouts enhancement effect of bean sprouts (2)
As shown in Table 9, the kokumi enhancing effect of the bean sprouts extract was confirmed in the same manner as in Example 5 except that the addition amount of the bean sprouts extract was 0.5%, 1%, 2%, and 4%. In each case, the heating time was 60 minutes.
実施例５と同様の方法で、官能評価した。
結果を図５に示す。モヤシエキスのコク味増強作用は、0.5〜4%の範囲で、添加量に依存して高い効果が得られた。
Sensory evaluation was performed in the same manner as in Example 5.
FIG. 5 shows the results. The kokumi-enhancing effect of the bean sprouts extract was high in the range of 0.5 to 4% depending on the amount of addition.
チャーハンにおけるコク味増強効果
野菜エキスとしてもやしエキスを用いて、実施例４の表７の配合で原材料を混合した後、沸騰水中100℃で60分加熱し、もやしコク味組成物を調製した。表１０に示した配合で原材料を炒めチャーハンを作製した。もやしコク味組成物を添加しない炒飯を比較例とした。なお比較例は実施例と塩分が等しくなるよう加塩調整した。
分析型パネル（n=10）による官能評価に供した結果を図６に示す。それぞれの指標について、5段階（−２：弱い、−１：やや弱い、０：どちらともいえない、１：やや強い、２：強い）で絶対評価を行った。
もやしコク味組成物を添加することにより、明確にコク味が強まり、総合評価（総合的なおいしさ）も向上することが示された。
The kokumi-enhancing effect in fried rice Using sprouts extract as a vegetable extract, the raw materials were mixed according to the composition shown in Table 7 of Example 4, and the mixture was heated at 100 ° C. in boiling water for 60 minutes to prepare a sprouts-kokumi composition. The raw materials were fried with the ingredients shown in Table 10 to prepare fried rice. Fried rice to which no sprouts kokumi composition was added was used as a comparative example. In the comparative example, salt addition was adjusted so that the salt content was equal to that of the example.
FIG. 6 shows the results of sensory evaluation using an analytical panel (n = 10). For each index, an absolute evaluation was performed in five steps (-2: weak, -1: slightly weak, 0: neither can be said, 1: somewhat strong, 2: strong).
It was shown that the addition of the sprouts kokumi composition clearly enhanced the kokumi taste and also improved the overall evaluation (overall taste).
水産加工品におけるコク味増強効果（１）塩鮭
実施例７のもやしコク味組成物を用いて、塩鮭を作製した。もやしコク味組成物を添加しない塩鮭を比較例とした。なお比較例は実施例と塩分が等しくなるよう加塩調整した。表１１に示す配合で作製した調味液に秋鮭切身を５℃で１８時間浸漬した後、焼成した。
実施例７と同様の官能評価に供した結果を図７に示す。もやしコク味組成物を添加することにより、明確にコク味が強まり、総合評価も向上することが示された。
Kokumi Enhancement Effect in Processed Fish Products (1) Salted Salmon Salted salmon was produced using the sprouts kokumi composition of Example 7. Salted salmon to which no sprouts kokumi composition was added was used as a comparative example. In the comparative example, salt addition was adjusted so that the salt content was equal to that of the example. Autumn salmon fillets were immersed in a seasoning liquid having the composition shown in Table 11 at 5 ° C. for 18 hours, and then baked.
FIG. 7 shows the results of the same sensory evaluation as in Example 7. It was shown that the addition of the sprouts kokumi composition clearly enhanced the kokumi taste and improved the overall evaluation.
水産加工品におけるコク味増強効果（２）塩サバ
マサバの切身を実施例８と同様の方法で浸漬、焼成し、塩さばを作製した。
実施例７と同様の官能評価に供した結果を図８に示す。もやしコク味組成物を添加することにより、明確にコク味が強まり、総合評価も向上することが示された。
Immersing the fillets body taste enhancing effect (2) salt mackerel Mackerel in processed marine products in the same manner as in Example 8 was calcined to produce a salt mackerel.
FIG. 8 shows the results of the same sensory evaluation as in Example 7. It was shown that the addition of the sprouts kokumi composition clearly enhanced the kokumi taste and improved the overall evaluation.
魚類エキスにおけるモヤシのコク味増強効果
ホキ身肉に対して2倍量の水を加え、100℃で1時間加熱することにより回収したエキスを減圧濃縮に供し、Brix 16%、塩分2%のホキエキスを得た。このホキエキスとその他の原材料を表１２の配合で混合した後、沸騰水中100℃で0分、5分、30分、60分加熱し、各々の加熱時間のホキコク味組成物を作製した。ホキコク味組成物、食塩、顆粒野菜ブイヨン（ムソー(株)製）を表１３の配合で混合後、80℃まで加熱し、ホキスープを作製した。
分析型パネル（n=4）による官能評価に供した。評価は、マグニチュード推定法によりコク味の強さを官能評価した。コク味を「舌に残る持続性と厚みを感じる味」と定義し、評価者で認識を統一した。最もコク味が弱いと評価されたスープを0、最もコク味が強いと評価されたスープを1とし、残りのスープをそれらに対する相対値で評価した。結果を図９に示す。ホキエキスともやしの加熱時間に比例してコク味が強まることが示された。
Addition of twice the volume of water to the beef sprouts in the fish extract, the extract collected by heating at 100 ° C for 1 hour is subjected to vacuum concentration, and Brix 16%, salty 2% hoki extract I got This hoki extract and other raw materials were mixed according to the formulations shown in Table 12, and then heated at 100 ° C. in boiling water for 0, 5, 30, 30 and 60 minutes to produce hokokumi flavor compositions for each heating time. The taste composition, salt and granulated vegetable bouillon (produced by Musou Co., Ltd.) were mixed in the composition shown in Table 13 and then heated to 80 ° C. to prepare a hoki soup.
It was subjected to sensory evaluation using an analytical panel (n = 4). In the evaluation, the strength of the body taste was sensory evaluated by a magnitude estimation method. Kokumi was defined as "taste with persistence and thickness remaining on the tongue", and the evaluators unified their perceptions. The soup that was evaluated as having the weakest kokumi was rated 0, the soup that was evaluated as having the strongest kokumi was 1, and the remaining soups were evaluated with relative values. FIG. 9 shows the results. It was shown that the kokumi increased in proportion to the heating time of the sprouts and sprouts.
乳製品におけるモヤシのコク味増強効果
牛乳（Brix 13%、塩分0.2%）とその他の原材料を表１４の配合で混合した後、沸騰水中100℃で0分、5分、30分、60分加熱し、各々の加熱時間の牛乳コク味組成物を作製した。牛乳コク味組成物、バター、薄力粉、顆粒コンソメ（味の素(株)製）を表１５の配合で混合後、80℃まで加熱し、クリームスープを作製した。
分析型パネル（n=4）による官能評価に供した結果を図１０に示す。評価方法は、実施例１０と同じである。牛乳ともやしの加熱時間に比例してコク味が強まることが示された。
Effect of bean sprouts in dairy products on kokumi taste After mixing milk (Brix 13%, salt content 0.2%) with other ingredients as shown in Table 14, heating at 100 ° C in boiling water for 0, 5, 30 and 60 minutes Then, milk kokumi compositions for each heating time were prepared. The milk kokumi composition, butter, soft flour, and granule consommé (manufactured by Ajinomoto Co., Ltd.) were mixed in the composition shown in Table 15, and then heated to 80 ° C to prepare a cream soup.
FIG. 10 shows the results of sensory evaluation using an analytical panel (n = 4). The evaluation method is the same as in Example 10. It was shown that the kokumi increased in proportion to the heating time of milk and sprouts.
豆製品におけるモヤシのコク味増強効果
豆乳（Brix 13%、塩分0.2%）とその他の原材料を表１６の配合で混合した後、沸騰水中100℃で0分、5分、30分、60分加熱し、各々の加熱時間の豆乳コク味組成物を作製した。豆乳コク味組成物、顆粒鶏がらスープ（味の素(株)製）、食塩を表１７の配合で混合後、80℃まで加熱し、豆乳スープを作製した。
分析型パネル（n=4）による官能評価に供した結果を図１１に示す。評価方法は、実施例１０と同じである。豆乳ともやしの加熱時間に比例してコク味が強まることが示された。
Beef product kokumi taste enhancing effect in bean products Mix soymilk (Brix 13%, salt content 0.2%) with other ingredients in Table 16 and heat in boiling water at 100 ° C for 0 min, 5 min, 30 min, 60 min Then, a soymilk kokumi composition for each heating time was prepared. After mixing the soymilk kokumi composition, granulated chicken soup (manufactured by Ajinomoto Co., Ltd.) and salt in the composition shown in Table 17, the mixture was heated to 80 ° C. to prepare a soymilk soup.
FIG. 11 shows the results of sensory evaluation using an analytical panel (n = 4). The evaluation method is the same as in Example 10. It was shown that the body taste increased in proportion to the heating time of soy milk and sprouts.
発芽野菜のコク味増強効果
緑豆もやし、大豆もやし、豆苗（エンドウ豆）、かいわれ大根、ブロッコリースプラウトの5種の生の発芽野菜を細断した後、野菜重量に対して0.2倍量の水を加え、常圧下100℃で30分加熱し、各々の発芽野菜エキスを得た。回収した緑豆もやしエキス（Brix 3.9%、塩分0.1％）、大豆もやしエキス（Brix 5.1%、塩分0.2％）、豆苗エキス（Brix 4.0%、塩分0.2％）、かいわれ大根エキス（Brix 3.7%、塩分0.3％）、ブロッコリースプラウトエキス（Brix 2.6%、塩分0.3％）、及び実施例１の野菜ドリップを表１８の配合で混合した後、沸騰水中100℃で60分加熱し、各々の野菜コク味組成物を作製した。冷却後、表１の組成になるように、それぞれにポークエキス以外の原材料を添加し濃縮スープとした。濃縮スープ40 gに水300 gを加え、スープを調製した。それぞれ2倍希釈して評価液を調製してコク味の強さを4段階（◎：とてもコク味が強い、○：コク味が強い、△：ややコク味が強い、×：どちらともいえない）で評価した。結果を表１８に示す。すべての野菜において、加熱前と比較し、加熱後にコク味が強まる効果が確認された。また、緑豆もやし、大豆もやし、かいわれ大根のコク味組成物には野菜ドリップと同等以上の効果が確認され、中でも緑豆もやしの効果が最も高かった。
Kokumi enhancement effect of germinated vegetables Mung bean sprouts, soy bean sprouts, bean seedlings (pea), radish, broccoli sprout After shredding five kinds of raw germinated vegetables, water 0.2 times the vegetable weight In addition, the mixture was heated at 100 ° C. under normal pressure for 30 minutes to obtain each germinated vegetable extract. Collected mung bean sprouts extract (Brix 3.9%, salt 0.1%), soy bean sprouts extract (Brix 5.1%, salt 0.2%), bean seedling extract (Brix 4.0%, salt 0.2%), radish extract (Brix 3.7%, salt 0.3%), broccoli sprout extract (Brix 2.6%, salt content 0.3%), and the vegetable drip of Example 1 were mixed according to the composition shown in Table 18, and then heated at 100 ° C. in boiling water for 60 minutes to obtain each vegetable rich taste composition. A product was made. After cooling, raw materials other than pork extract were added to each so that the composition shown in Table 1 was obtained, to obtain a concentrated soup. 300 g of water was added to 40 g of the concentrated soup to prepare a soup. The evaluation solution was prepared by diluting it twice, and the kokumi strength was evaluated in four stages (◎: very strong kokumi, ○: strong kokumi, Δ: slightly strong kokumi, ×: Neither ). The results are shown in Table 18. In all the vegetables, the effect of enhancing the kokumi after heating was confirmed as compared to before heating. In addition, the effects of green soy bean sprouts, soy bean sprouts, and sprouts of radish were confirmed to be at least as effective as vegetable drip, and among them, the effect of mung bean sprouts was the highest.
本発明の野菜エキスとタンパク質含有素材のエキスとを混合し、加熱したコク味組成物を用いることにより、各種加工食品にコク味を付与することができる。
By mixing the vegetable extract of the present invention with an extract of a protein-containing material and using a heated kokumi composition, kokumi can be imparted to various processed foods.
Claims (19)
The kokumi composition according to any one of claims 13 to 18, further comprising one or more selected from an amino acid-based seasoning, a nucleic acid-based seasoning, and salt.
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