JP3375373B2 - Seasoning containing micelle-forming substance - Google Patents
Seasoning containing micelle-forming substanceInfo
- Publication number
- JP3375373B2 JP3375373B2 JP10545693A JP10545693A JP3375373B2 JP 3375373 B2 JP3375373 B2 JP 3375373B2 JP 10545693 A JP10545693 A JP 10545693A JP 10545693 A JP10545693 A JP 10545693A JP 3375373 B2 JP3375373 B2 JP 3375373B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- micelle
- parts
- amount
- water
- 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 - Lifetime
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食品の調理、殺菌加熱
による風味の劣化を防ぎ、さらには風味を向上しうる調
味液及びその乾燥物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning liquid capable of preventing the deterioration of flavor due to cooking and sterilization heating of food, and further improving the flavor, and a dried product thereof.
【０００２】[0002]
【従来の技術】従来、肉エキス、魚エキスなどを用いた
スープや、前記エキスを使用して食品に風味を添加する
方法が一般に行われている。また、油脂の豊富なうま味
調味料としては白湯スープ等のように、油脂をミセル体
とし、水分１００重量部に対して油脂を３０重量部以上
含有させたスープが知られている。2. Description of the Related Art Conventionally, a soup using meat extract, fish extract, etc., and a method of adding flavor to food by using the extract are generally used. As an umami seasoning rich in fats and oils, there is known a soup, such as white hot water soup, in which the fats and oils are micelles and the fats and oils are contained in an amount of 30 parts by weight or more per 100 parts by weight of water.
【０００３】[0003]
【発明が解決しようとする課題】しかし、前記のエキ
ス、スープ等を、保存性向上のため殺菌加熱したり、簡
便性のために調理加熱を行うことが多いが、加熱した場
合、脂肪、蛋白質、糖等の劣化が起こることにより、油
の分離や油焼け、コゲ臭、レトルト臭、褐変、蒸れ臭、
植蛋臭等が発生し、風味が低下するという欠点があっ
た。However, the above-mentioned extract, soup, etc. are often sterilized and heated to improve storage stability, or cooked and heated for convenience. , Deterioration of sugar, etc., causes oil separation, oil burning, burnt odor, retort odor, browning, stuffy odor,
There was a drawback that the flavor was deteriorated due to the generation of plant odor and the like.
【０００４】また、白湯スープでは、油脂分がミセル体
を形成しているものの、調味エキス成分はミセル体に取
り込まれていないため、油の分離がおこったりミセル体
の合一が起こったりすることにより風味が効率良く発現
されなかった。以上の点に鑑みて、本発明は食品の調
理、殺菌加熱に供しても風味劣化のない調味液を提供す
ることにある。[0004] In white soup, although the fat and oil form micelles, the seasoning extract component is not incorporated into the micelles, so that oil separation or coalescence of micelles occurs. As a result, the flavor was not efficiently expressed. In view of the above points, the present invention is to provide a seasoning liquid which is not deteriorated in flavor even when it is subjected to food cooking and sterilization heating.
【０００５】[0005]
【課題を解決するための手段】本発明は、界面活性脂質
を有する油脂であるミセル体に、骨、肉、魚等の抽出エ
キス（以下、「呈味成分」と記載する）が取り込まれ、
あるいは吸着されたミセル体形成物が、水分１００重量
部に対して１〜３０重量部存在し、かつミセル体を形成
しない油脂が１０重量％未満であることを特徴とするミ
セル体形成物含有調味料である。本発明でいうミセル体
とは、リン脂質等の界面活性脂質を含有する油脂をい
い、親水性部分と疎水性部分を有した水中油型の乳化物
の構成を有するものである。本発明ではこのミセル体の
疎水性部分に呈味成分が取り込まれ、あるいは吸着され
た形成物となっている。ミセル体に界面活性脂質を含有
することによって、ミセル体が調味液の風味を向上させ
るのに必要量の呈味成分を取り込んだり、吸着すること
ができる。前記ミセル体形成物が、水や湯、調味液等の
液中に存在することにより、油脂および呈味成分が安定
分散し、調理や殺菌加熱による熱劣化がなく、さらには
加熱により風味の向上が期待できる。Means for Solving the Problems The present invention incorporates an extract of bone, meat, fish or the like (hereinafter referred to as “taste component”) into a micelle body which is an oil and fat having a surface-active lipid,
Alternatively, the adsorbed micelle body-forming product is present in an amount of 1 to 30 parts by weight with respect to 100 parts by weight of water, and the fat or oil that does not form a micelle body is less than 10% by weight. It is a fee. The micelle body in the present invention refers to an oil and fat containing a surface-active lipid such as a phospholipid, and has a constitution of an oil-in-water type emulsion having a hydrophilic portion and a hydrophobic portion. In the present invention, the hydrophobic component of the micelle body is a formed product in which a taste component is incorporated or adsorbed. By including the surface-active lipid in the micelle body, the micelle body can take in or adsorb the taste component in an amount necessary for improving the flavor of the seasoning liquid. The micelle body-forming product is present in a liquid such as water, hot water, or a seasoning liquid, so that fats and oils and taste components are stably dispersed, and there is no thermal deterioration due to cooking or sterilization heating, and further improvement of flavor by heating. Can be expected.
【０００６】従来は、前記の呈味成分を有するミセル体
形成物を分離除去したり、効果を減ずる油脂単体のミセ
ル体を多く含む調味液やその乾燥物が多用されていたた
め、この効果を得ることができなかった。この界面活性
脂質はミセル体中に１０重量％以上、特に３０重量％以
上含有するとミセル体が呈味成分を取り込んだり吸着し
やすくなるので好ましい。ミセル体中の界面活性脂質含
有量はアセトン不溶物を測定することによって算出する
ことができる。アセトン不溶物量は、ミセル体形成物含
有液の水分を除去し、乾燥させた後、１０倍量のクロロ
ホルム・メタノール溶液（クロロホルム：メタノール＝
２：１）に溶解して脂質を抽出させ、脱溶媒後、５℃の
アセトンで分別したときの不溶物の重量物を測定するこ
とによって得られる。Conventionally, a seasoning liquid containing a large amount of micelles of simple fats and oils and its dried product, which separates and removes the micelle body-forming product having the above-mentioned taste component and reduces the effect, has been widely used. I couldn't. It is preferable that the surface active lipid is contained in the micelle body in an amount of 10% by weight or more, particularly 30% by weight or more, since the micelle body easily takes in or adsorbs the taste component. The surfactant lipid content in the micelle body can be calculated by measuring the acetone insoluble matter. The amount of acetone insoluble matter was determined by removing the water content of the micelle body-forming solution-containing solution and drying it, followed by a 10-fold amount of chloroform / methanol solution (chloroform: methanol =
It is obtained by dissolving in 2: 1) to extract the lipid, removing the solvent, and measuring the weight of the insoluble matter when fractionated with acetone at 5 ° C.
【０００７】前記呈味成分、及び量は特に限定されるこ
とはないが、哺乳類、鳥類、魚類等の動物性原料を由来
とするものであると、熱劣化防止の効果が大きいので好
ましく、さらに呈味性や経済性の点から前記原料の骨ガ
ラを用いると良い。前記ミセル体中に呈味成分が取り込
まれ、あるいは吸着されていることは、ミセル体形成物
含有液を遠心分離、あるいは膜ろ過することによってミ
セル体形成物のみを得、油を抽出し、１０倍量のクロロ
ホルム・メタノール溶液（クロロホルム：メタノール＝
２：１）に溶解して脂質を抽出させ、残渣を濃縮したも
のに呈味成分が含有されているかどうかをみれば確認す
ることができる。The taste component and the amount thereof are not particularly limited, but those derived from animal raw materials such as mammals, birds and fish are preferable because they have a great effect of preventing thermal deterioration. From the viewpoint of taste and economy, it is preferable to use the bone shavings as the raw material. The fact that the taste component is taken in or adsorbed in the micelle body means that the micelle body formation-containing liquid is subjected to centrifugal separation or membrane filtration to obtain only the micelle body formation product, and the oil is extracted. Double volume of chloroform / methanol solution (chloroform: methanol =
It can be confirmed by dissolving in 2: 1) to extract lipid, and concentrating the residue to see if the taste component is contained.
【０００８】本発明の調味液は、油脂を水中で安定分散
させたミセル体を含むものであるが、熱劣化を防止し、
風味を向上させるため、調味液全体のミセル体含有量が
水分１００重量部に対してミセル体形成物を１重量部以
上３０重量部未満、好ましくは１〜２０重量部であるこ
とが好ましく、油分が３０重量部を超える値であると、
呈味成分に対する油の量が多くなり風味が効率良く発現
されず、また１重量部以下であるとミセル体形成物の含
有量自体が不足するため、いずれも本発明の効果を得る
ことができない。The seasoning liquid of the present invention contains micelles in which oils and fats are stably dispersed in water, but prevents thermal deterioration,
In order to improve the flavor, the micelle content of the entire seasoning liquid is preferably 1 part by weight or more and less than 30 parts by weight, preferably 1 to 20 parts by weight, and preferably 1 to 20 parts by weight, based on 100 parts by weight of water. Is more than 30 parts by weight,
The amount of oil with respect to the taste component is increased, the flavor is not efficiently expressed, and when it is 1 part by weight or less, the content itself of the micelle body formation is insufficient, so that the effect of the present invention cannot be obtained in any case. .
【０００９】また、前記調味液中においては、ミセル体
を形成しない油脂（リン染色によって染色されない脂
肪）は１０重量％未満、好ましくは３重量％未満であ
る。以下本発明のミセル形成物の作り方を説明する。ま
ず、骨ガラ等の呈味原料から呈味成分を抽出させる。そ
の方法としては、例えば、骨ガラに等量か２倍程度の水
や湯を添加し、攪拌しながら熱を加えたり、水や湯、蒸
気に骨ガラ等の呈味原料を入れ、これらに圧力（例えば
０〜６ｋｇ／ｃｍ2 ）をかける方法等が挙げられる。In the seasoning liquid, the amount of fats and oils that do not form micelles (fats that are not dyed by phosphorus dyeing) is less than 10% by weight, preferably less than 3% by weight. The method for producing the micelle-formed product of the present invention will be described below. First, a taste component is extracted from a taste raw material such as bone. The method is, for example, to add equal or twice the amount of water or hot water to bones, heat while stirring, or put taste raw materials such as bones in water, hot water, or steam. Examples include a method of applying pressure (for example, 0 to 6 kg / cm 2 ).
【００１０】次に、前記の呈味成分含有液を静置、ある
いは遠心分離を行い、前記液を油層、ミセル層、水層の
３層に分離させ、ミセル層のみ、あるいはミセル層と水
層を分別回収し、そのミセル層を水や予め調味された
液、上記で得られた水層と規定量ずつ混合、攪拌するこ
とによって本発明の調味液を得ることができる。この調
味料を用途に合わせて、そのまま、あるいは適当濃度に
調整してから用いればよく、さらに該調味料を調理、殺
菌加熱、例えば煮る、蒸す、炊く等の通常食品の製造に
おいて行われる加熱操作を行うと、さらに風味が向上す
る。Next, the liquid containing the tasting ingredient is allowed to stand or is centrifuged to separate the liquid into three layers of an oil layer, a micelle layer and an aqueous layer, and only the micelle layer or the micelle layer and the aqueous layer. The seasoning liquid of the present invention can be obtained by separately collecting and mixing the micelle layer with water, a liquid that has been seasoned in advance, and the water layer obtained above by a prescribed amount and stirring. Depending on the intended use, this seasoning may be used as it is or after being adjusted to an appropriate concentration, and the heating operation performed in the production of ordinary foods such as cooking, sterilizing and heating, for example, boiling, steaming, or cooking. The flavor is further improved by carrying out.
【００１１】また、上記の調味液を公知の方法、例えば
噴霧乾燥、熱風乾燥、凍結乾燥、真空乾燥、ドラム乾
燥、気流乾燥等によって水分を蒸発させ、あるいは乾燥
させれば、ペースト状態や乾燥状態の調味料としても使
用することができる。これらの調味料を水系に戻せば、
ミセル体中に呈味成分が含まれた状態が復帰する。If the seasoning liquid is evaporated or dried by a known method, for example, spray drying, hot air drying, freeze drying, vacuum drying, drum drying, air stream drying, or the like, it is in a paste state or a dried state. It can also be used as a seasoning. If you return these seasonings to the water system,
The state in which the taste component is contained in the micelle body is restored.
【００１２】[0012]
【実施例】以下、実施例を示して本発明を具体的に説明
する。EXAMPLES The present invention will be specifically described below with reference to examples.
【００１３】[0013]
【実施例１および比較例１〜３】鶏ガラ１ｋｇに水を１
ｋｇ加え、攪拌しながら１．５ｋｇ／ｃｍ2 の圧力をか
けて２時間加熱後、骨ガラを除去して鶏エキス抽出液を
得た。この抽出液を静置し、三層に分離した液を分液漏
斗によって各々分別し、上層をサンプルＡ、中層をサン
プルＢ、下層をサンプルＣとした。[Example 1 and Comparative Examples 1 to 3] Water is added to 1 kg of chicken glass.
After adding kg and heating with stirring under a pressure of 1.5 kg / cm 2 for 2 hours, bone debris was removed to obtain a chicken extract extract. The extract was allowed to stand, and the liquids separated into three layers were separated by a separating funnel, and the upper layer was sample A, the middle layer was sample B, and the lower layer was sample C.
【００１４】コンソメスープ（（株）ニチレイ製、レス
トランユース）１００重量部に、実施例１としてはサン
プルＢを２重量部添加したもの、比較例１、２ではサン
プルＡ、サンプルＣをそれぞれ２重量部ずつ添加したも
の、比較例３では何も添加しないものをレトルトパウチ
に充填、密封し、１２０℃で１０分間殺菌加熱した。上
記によって得られた４例について、１６名のパネラーに
「レトルト臭の少ないのは」、「コゲ臭の少ないの
は」、「風味の好ましいのは」という項目について選択
してもらい、２点比較法によって官能評価した。2 parts by weight of sample B was added to 100 parts by weight of consomme soup (manufactured by Nichirei Co., Ltd.) as Example 1 and 2 parts by weight of Sample A and Sample C in Comparative Examples 1 and 2, respectively. The retort pouch was filled with each part added, and in Comparative Example 3 nothing added, sealed, and sterilized and heated at 120 ° C. for 10 minutes. Of the 4 cases obtained above, 16 panelists selected the items "has a little retort odor", "has a low kogation odor", and "has a favorable flavor" and compares them with 2 points. Sensory evaluation was performed by the method.
【００１５】その結果表１の様に、実施例のものはレト
ルト臭、コゲ臭がなく、風味が良いものであった。As a result, as shown in Table 1, the samples of Examples had no retort odor or kogation odor and had good flavor.
【００１６】[0016]
【表１】 [Table 1]
【００１７】[0017]
【実施例２】実施例１と同様の方法により鶏エキス抽出
液を得、静置することによって三層に分離させ、三層の
うち中層及び下層のみを分液漏斗で回収した。下層５０
０ｇに対して中層を１００ｇ添加混合した。得られたチ
キンスープを試食したところ、大変風味の良いものであ
った。Example 2 A chicken extract extract was obtained in the same manner as in Example 1, and allowed to stand to separate into three layers, and only the middle layer and the lower layer of the three layers were collected by a separating funnel. Lower layer 50
100 g of the middle layer was added and mixed with 0 g. When the obtained chicken soup was tasted, it was very tasty.
【００１８】このチキンスープを耐熱容器に注入し、１
２０℃で１０分間殺菌加熱したものについても試食を行
ったところ、殺菌加熱前のスープに比べさらに風味が向
上していた。Pour this chicken soup into a heat-resistant container and
When the sample was sterilized and heated at 20 ° C. for 10 minutes, the tasting was performed, and the flavor was further improved as compared with the soup before the sterilization and heating.
【００１９】[0019]
【発明の効果】本発明は以上の構成にすることにより、
加熱による品質の低下や風味の劣化を起こさないばかり
か、加熱により未処理の調味料に比べ風味の向上した調
味液を提供することができる。According to the present invention having the above constitution,
It is possible to provide a seasoning liquid which does not cause deterioration of quality and flavor due to heating and has improved flavor as compared with untreated seasoning by heating.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭55−138374（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/00 - 1/015 A23L 1/22 - 1/24 A23L 1/39 - 1/40 A23L 1/313 ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-55-138374 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB name) A23L 1/00-1/015 A23L 1 / 22-1/24 A23L 1/39-1/40 A23L 1/313
Claims (2)
体に、骨、肉、魚等の抽出エキスが取り込まれ、あるい
は吸着されたミセル体形成物が、水分１００重量部に対
して１〜３０重量部存在し、かつミセル体を形成しない
油脂が１０重量％未満であることを特徴とするミセル体
形成物含有調味料。1. A micellar body, which is an oil or fat having a surface-active lipid, in which an extract extracted from bone, meat, fish or the like is incorporated or adsorbed, the amount of the micellar body being 1 to 30 with respect to 100 parts by weight of water. A micelle-forming product-containing seasoning, characterized in that the amount of fats and oils present in parts by weight and not forming micelles is less than 10% by weight.
体に、骨、肉、魚等の抽出エキスが取り込まれ、あるい
は吸着されたミセル体形成物が、水分１００重量部に対
して１〜３０重量部存在し、かつミセル体を形成しない
油脂が１０重量％未満であるミセル体形成物含有液を乾
燥してなることを特徴とする調味料。2. A micellar body, which is an oil or fat having a surface-active lipid, in which an extract extracted from bone, meat, fish , or the like is adsorbed or adsorbed to form a micellar body in an amount of 1 to 30 with respect to 100 parts by weight of water. A seasoning characterized by being obtained by drying a micellar body-forming liquid containing less than 10% by weight of fats and oils that are present in parts by weight and do not form micelle bodies.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10545693A JP3375373B2 (en) | 1993-05-06 | 1993-05-06 | Seasoning containing micelle-forming substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10545693A JP3375373B2 (en) | 1993-05-06 | 1993-05-06 | Seasoning containing micelle-forming substance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06315354A JPH06315354A (en) | 1994-11-15 |
| JP3375373B2 true JP3375373B2 (en) | 2003-02-10 |
Family
ID=14408093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10545693A Expired - Lifetime JP3375373B2 (en) | 1993-05-06 | 1993-05-06 | Seasoning containing micelle-forming substance |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3375373B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11322617A (en) * | 1998-05-07 | 1999-11-24 | Tokiwa Yakuhin Kogyo Kk | Pharmaceutical composition for prevention and treatment of gastric ulcer, containing extract of chicken or oyster |
-
1993
- 1993-05-06 JP JP10545693A patent/JP3375373B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06315354A (en) | 1994-11-15 |
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