JP2884009B2 - Seasoning and its manufacturing method - Google Patents
Seasoning and its manufacturing methodInfo
- Publication number
- JP2884009B2 JP2884009B2 JP2240570A JP24057090A JP2884009B2 JP 2884009 B2 JP2884009 B2 JP 2884009B2 JP 2240570 A JP2240570 A JP 2240570A JP 24057090 A JP24057090 A JP 24057090A JP 2884009 B2 JP2884009 B2 JP 2884009B2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- molecular weight
- present
- protease
- gluten
- 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.)
- Expired - Fee Related
Links
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- Seasonings (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は調味料に関し、更に詳細には食品にコク味や
味のひろがりを与える風味向上型の調味料及びその製造
法に関する。Description: TECHNICAL FIELD The present invention relates to a seasoning, and more particularly to a flavor-improving seasoning that imparts richness and flavor to foods, and a method for producing the same.
従来、食品にうま味を付与するための調味料として
は、グルタミン酸ナトリウム、イノシン酸ナトリウムに
代表される化学調味料が主流であった。Conventionally, as a seasoning for imparting umami to food, a chemical seasoning represented by sodium glutamate and sodium inosinate has been mainly used.
これに対し、最近の嗜好の趨勢としてうま味の強化だ
けでなく、更にコク味や味のひろがりの付与が要求され
るようになってきている。かかるコク味付与性の調味料
としては、根菜類の水又は熱水抽出物より高分子物質を
除去して精製したコク味付与物質（特公昭59−53017号
公報）、植物タンパク質の加水分解物（元崎信一編、
「化学調味料」、光琳書院、昭和44年６月25日発行）等
が知られている。On the other hand, in recent years, not only the enhancement of umami but also the addition of richness and taste have been required as a trend of taste. Examples of the seasoning having kokumi-imparting properties include kokumi-imparting substances (JP-B-59-53017), which are purified by removing high molecular substances from water or hot water extract of root vegetables, and hydrolyzates of plant proteins. (Senichi Motozaki,
Chemical seasonings, Korin Shoin, issued June 25, 1969) and the like are known.
しかしながら、これらのコク味付与性の調味料は、い
ずれも極めて低分子物資を主体とするものであり、その
主成分はグルタミン酸等のアミノ酸類、ビタミン類等の
混合物であり、従来の化学調味料の域を出ていないもの
であり、そのコク味及び味のひろがり等は充分に満足で
きるものではなかった。However, all of these seasonings having a kokumi-imparting property are mainly composed of very low-molecular substances, and the main component thereof is a mixture of amino acids such as glutamic acid, vitamins, and the like. , And its richness and taste were not sufficiently satisfactory.
従って、食品に優れたコク味や味のひろがりを与える
風味向上型の調味料の開発が望まれていた。Therefore, development of a flavor-improving seasoning that gives foods an excellent body taste and a widening of taste has been desired.
かかる実情に鑑み、本発明者は前記課題を解決すべく
鋭意検討した結果、意外にもグルテン加水分解物のうち
分子量4,000未満の低分子画分は苦味や渋味を有する
が、分子量4,000〜10,000の画分に良好なコク味付与性
があることを見出し、本発明を完成した。In view of such circumstances, the present inventors have conducted intensive studies to solve the above problems, and surprisingly, the low molecular fraction of gluten hydrolyzate having a molecular weight of less than 4,000 has a bitter or astringent taste, but has a molecular weight of 4,000 to 10,000. It has been found that the fraction has good kokumi imparting properties, and the present invention has been completed.
すなわち、本発明は分子量4,000〜10,000のグルテン
加水分解物を50重量％以上含有する調味料及びその製造
法を提供するものである。That is, the present invention provides a seasoning containing 50% by weight or more of a gluten hydrolyzate having a molecular weight of 4,000 to 10,000 and a method for producing the same.
本発明調味料は、分子量4,000〜10,000のグルテン加
水分解物を50％以上含有するが、当該分子量のグルテン
加水分解物を好ましくは80重量％以上含有するものであ
る。分子量が4,000未満、特に分子量500以下のグルテン
加水分解物はわずかな苦味を有し、分子量500〜4000の
グルテン加水分解物は強い苦味と渋味を有する。The seasoning of the present invention contains 50% or more of gluten hydrolyzate having a molecular weight of 4,000 to 10,000, and preferably contains 80% by weight or more of gluten hydrolyzate having the molecular weight. A gluten hydrolyzate having a molecular weight of less than 4,000, particularly a molecular weight of 500 or less has a slight bitter taste, and a gluten hydrolyzate having a molecular weight of 500 to 4000 has a strong bitterness and astringency.
すなわち粉末小麦グルテン1gあたり1000単位のプロテ
アーゼＭを加え、pH3.5、40℃、96時間作用させて得ら
れた加水分解物をトヨパールHW−40を用いたゲルクロマ
トグラフィーにより、分子量4,000〜10,000、500〜4,00
0、500以下のフラクションに分画した。次いで各フラク
ションについて官能試験を行ったところ、分子量500以
下のフラクションはわずかな苦味を有し、500〜4,000の
フラクションは強い苦味と渋味を有していたが、4,000
〜10,000のフラクションは苦味、渋味がなく良好な風味
を有していた。That is, 1000 units of protease M was added per 1 g of powdered wheat gluten, pH 3.5, 40 ° C., and the hydrolyzate obtained by acting for 96 hours was subjected to gel chromatography using Toyopearl HW-40 to obtain a molecular weight of 4,000 to 10,000, 500-4,00
It was fractionated into fractions of 0,500 or less. Next, when a sensory test was performed on each fraction, the fraction having a molecular weight of 500 or less had a slight bitter taste, and the fraction of 500 to 4,000 had strong bitterness and astringency, but 4,000
The ~ 10,000 fraction had a good taste without bitterness and astringency.
本発明の調味料は、例えばグルテンをプロテアーゼ、
酸又はアルカリにて加水分解し、分子量4,000〜10,000
のグルテン加水分解物を50重量％以上含有する画分を採
取することにより製造することができる。Seasonings of the present invention, for example, gluten protease,
Hydrolyzed with acid or alkali, molecular weight 4,000 to 10,000
Can be produced by collecting a fraction containing 50% by weight or more of the gluten hydrolyzate.
加水分解手段は、プロテアーゼによるのが好ましく、
プロテアーゼとしては、例えばプロテアーゼＭ（天野製
薬（株））等が用いられる。プロテアーゼの添加量はグ
ルテン（乾物）1gあたり250〜750単位が好ましい。プロ
テアーゼの添加量が少なすぎると加水分解が充分に進ま
ないため分子量4,000〜10,000のペプチドが得られず、
添加量が多すぎると短時間で低分子まで分解してしまう
ので反応の制御が困難となる。また、反応pHは微生物の
増殖を抑制するため3.5程度が好ましく、反応時間は48
〜96時間が好ましい。反応時間が短かすぎると、分解が
進行せず、時間が長すぎると、微生物が増殖し腐敗する
ことがある。反応温度は40〜45℃が好ましい。Preferably, the hydrolysis means is by a protease,
As the protease, for example, protease M (Amano Pharmaceutical Co., Ltd.) is used. The amount of protease added is preferably 250 to 750 units per gram of gluten (dry matter). If the amount of protease added is too small, hydrolysis does not proceed sufficiently, so that a peptide having a molecular weight of 4,000 to 10,000 cannot be obtained,
If the added amount is too large, it will be decomposed into low molecules in a short time, and it will be difficult to control the reaction. The reaction pH is preferably about 3.5 to suppress the growth of microorganisms, and the reaction time is 48
~ 96 hours is preferred. If the reaction time is too short, the decomposition does not proceed, and if the reaction time is too long, the microorganisms may grow and rot. The reaction temperature is preferably from 40 to 45 ° C.
反応終了後、プロテアーゼを失活させ、活性炭処理等
の手段により精製した後、必要に応じて噴霧乾燥、凍結
乾燥等により乾燥すれば、本発明調味料が得られる。After the reaction is completed, the protease is inactivated, purified by means of activated carbon treatment or the like, and then dried by spray drying, freeze drying or the like, if necessary, to obtain the seasoning of the present invention.
かくして得られる本発明調味料には、そのコク味付与
性を損なわない限り、アミノ酸類、ビタミン類、糖類、
食塩等を50重量％未満含有していてもよい。In the seasoning of the present invention thus obtained, amino acids, vitamins, sugars, and so on, as long as the body taste imparting property is not impaired.
The salt may contain less than 50% by weight.
本発明の調味料は食品に添加した際、豊かなコク味や
味のひろがりを与える風味の向上効果を有しており、各
種の調理食品に添加して使用できる他、配合調味料の素
材としても使用できるものである。The seasoning of the present invention, when added to food, has an effect of improving the flavor that gives a rich richness and spread of taste, and can be used by adding it to various cooked foods. Can also be used.
次に実施例を挙げて本発明を詳細に説明するが、本発
明はこれら実施例に限定されるものではない。Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.
実施例１ 粉末小麦グルテン600gを0.025N塩酸水溶液4lに懸濁し
たのち1N NaOHを用いてpHを3.5に調整した。この懸濁液
にプロテアーゼＭ（天野製薬株式会社）を30万単位添加
して40℃、72時間攪拌した。次いで沸騰水浴中に30分間
保ち酵素を失活させた。その後、遠心分離により不溶物
を除去した。得られた分離液3.3lに活性炭66gを加え、6
0℃、２時間攪拌して、脱色、脱臭を行った。次いで活
性炭を洩過除去した。このようにして得られた液を噴霧
乾燥して粉末状の本発明調味料450gを得た。Example 1 600 g of powdered wheat gluten was suspended in 4 l of a 0.025 N hydrochloric acid aqueous solution, and the pH was adjusted to 3.5 with 1 N NaOH. To this suspension, 300,000 units of Protease M (Amano Pharmaceutical Co., Ltd.) was added and stirred at 40 ° C. for 72 hours. The enzyme was then deactivated by keeping it in a boiling water bath for 30 minutes. Thereafter, insolubles were removed by centrifugation. 66 g of activated carbon was added to 3.3 l of the obtained separated liquid, and 6
After stirring at 0 ° C. for 2 hours, decolorization and deodorization were performed. Then the activated carbon was leaked off. The liquid thus obtained was spray-dried to obtain 450 g of the powdered seasoning of the present invention.
得られた本発明調味料には、分子量4,000〜10,000の
ペプチドが80重量％含まれていた。The obtained seasoning of the present invention contained 80% by weight of a peptide having a molecular weight of 4,000 to 10,000.
実施例２ 実施例１と同様の小麦グルテン懸濁液にプロテアーゼ
Ｍを45万単位添加して45℃、48時間攪拌した。実施例１
と同様の処理を行い、粉末状の本発明調味料480gを得
た。Example 2 450,000 units of protease M were added to the same wheat gluten suspension as in Example 1, and the mixture was stirred at 45 ° C for 48 hours. Example 1
480 g of the powdered seasoning of the present invention was obtained.
得られた本発明調味料には、分子量4,000〜10,000の
ベプチドが80重量％含まれていた。The obtained seasoning of the present invention contained 80% by weight of a peptide having a molecular weight of 4,000 to 10,000.
試験例１ 実施例１にて得られた調味料をコンソメスープに0.
2、0.4又は0.6重量％添加し、16人のパネルによる官能
試験を行った。官能試験の評価はコンソメスープを対照
品として、これとくらべて下記の評点をパネルに記入さ
せることにより行った。Test Example 1 The seasoning obtained in Example 1 was added to a consommé soup in a quantity of 0.
2, 0.4 or 0.6% by weight was added, and a sensory test was conducted by a panel of 16 persons. Evaluation of the sensory test was carried out by using the consommé soup as a control and making the panel enter the following scores in comparison with the control.
評点 非常にコクが増した ３点 かなりコクが増した ２点 ややコクが増した １点 変化なし ０点 ややコクが失われた −１点 かなりコクが失われた −２点 非常にコクが失われた −３点 評価結果を二元配置法により検定した結果を表１に示
す。Score Very rich 3 points Significantly increased 2 points Significantly increased 1 point No change 0 point Slightly lost -1 point Significantly lost -2 points Significantly lost Table 3 shows the results of testing the evaluation results by the two-way method.
表１から、本発明の調味料は食品にコク味を与えるの
に非常に効果があることが明らかである。 From Table 1, it is clear that the seasonings of the present invention are very effective in imparting richness to foods.
Claims (2)
物を50重量％以上含有する調味料。1. A seasoning containing 50% by weight or more of a gluten hydrolyzate having a molecular weight of 4,000 to 10,000.
し、分子量4,000〜10,000のグルテン加水分解物を50重
量％以上含有する画分を採取することを特徴とする請求
項１記載の調味料の製造方法。2. The production of a seasoning according to claim 1, wherein gluten is hydrolyzed by using a protease, and a fraction containing 50% by weight or more of a gluten hydrolyzate having a molecular weight of 4,000 to 10,000 is collected. Method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2240570A JP2884009B2 (en) | 1990-09-11 | 1990-09-11 | Seasoning and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2240570A JP2884009B2 (en) | 1990-09-11 | 1990-09-11 | Seasoning and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04121161A JPH04121161A (en) | 1992-04-22 |
| JP2884009B2 true JP2884009B2 (en) | 1999-04-19 |
Family
ID=17061491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2240570A Expired - Fee Related JP2884009B2 (en) | 1990-09-11 | 1990-09-11 | Seasoning and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2884009B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004089050A (en) * | 2002-08-30 | 2004-03-25 | Ajinomoto Co Inc | Method for improving taste of enzymatically decomposed product of protein |
| EP1867241B1 (en) * | 2005-03-25 | 2013-08-07 | Ajinomoto Co., Inc. | Seasoning having function of imparting body |
| WO2009011253A1 (en) * | 2007-07-13 | 2009-01-22 | Fuji Oil Company, Limited | Dispersion improver for gluten, and dispersion solution of gluten |
| JP2011211988A (en) * | 2010-04-01 | 2011-10-27 | Ajinomoto Co Inc | Decreased calorie food and drink composition |
| JPWO2014171359A1 (en) * | 2013-04-19 | 2017-02-23 | グリコ栄養食品株式会社 | Wheat gluten degradation product |
-
1990
- 1990-09-11 JP JP2240570A patent/JP2884009B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04121161A (en) | 1992-04-22 |
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