JP4456174B1 - Seasoning containing noble extract, method for producing the same, and method for improving flavor of seasoning containing noble extract - Google Patents
Seasoning containing noble extract, method for producing the same, and method for improving flavor of seasoning containing noble extract Download PDFInfo
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- JP4456174B1 JP4456174B1 JP2009231205A JP2009231205A JP4456174B1 JP 4456174 B1 JP4456174 B1 JP 4456174B1 JP 2009231205 A JP2009231205 A JP 2009231205A JP 2009231205 A JP2009231205 A JP 2009231205A JP 4456174 B1 JP4456174 B1 JP 4456174B1
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- 239000000284 extract Substances 0.000 title claims abstract description 96
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 57
- 235000019634 flavors Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- ILHZVKAXFCDFMT-UHFFFAOYSA-N 2-pentylcyclopent-2-en-1-one Chemical compound CCCCCC1=CCCC1=O ILHZVKAXFCDFMT-UHFFFAOYSA-N 0.000 claims abstract description 88
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims description 100
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- -1 2-pentyl Chemical group 0.000 claims description 6
- BZKFMUIJRXWWQK-UHFFFAOYSA-N Cyclopentenone Chemical compound O=C1CCC=C1 BZKFMUIJRXWWQK-UHFFFAOYSA-N 0.000 claims description 4
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
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- 230000001953 sensory effect Effects 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
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- QCNVZKGTZWZQPR-UHFFFAOYSA-N 1-pentylcyclopentene Chemical group CCCCCC1=CCCC1 QCNVZKGTZWZQPR-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- XTKDAFGWCDAMPY-UHFFFAOYSA-N azaperone Chemical compound C1=CC(F)=CC=C1C(=O)CCCN1CCN(C=2N=CC=CC=2)CC1 XTKDAFGWCDAMPY-UHFFFAOYSA-N 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
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Landscapes
- Seasonings (AREA)
Abstract
【課題】 節類特有の後味に残る雑味などの好ましくない風味を抑制することで、風味を向上した節類抽出物入り調味料を提供することを目的とする。
【解決手段】 節類抽出物入り調味料に、2-ペンチル-2-シクロペンテン-1-オンが所定量となるように含有してなることを特徴とする節類抽出物入り調味料、；前記節類抽出物入り調味料の製造方法、；2-ペンチル-2-シクロペンテン-1-オンが所定量となるように添加することを特徴とする節類抽出物入り調味料の風味向上方法、；を提供する。
【選択図】 なしPROBLEM TO BE SOLVED: To provide a seasoning containing a nodular extract with improved flavor by suppressing undesirable flavors such as miscellaneous taste remaining in the aftertaste peculiar to nodules.
SOLUTION: A seasoning containing a nodular extract contains a nodular extract-containing seasoning containing 2-pentyl-2-cyclopenten-1-one in a predetermined amount; A method for producing a seasoning containing an extract; and a method for improving the flavor of a seasoning containing a seasoning extract, characterized by adding 2-pentyl-2-cyclopenten-1-one in a predetermined amount.
[Selection figure] None
Description
本発明は、節類抽出物入り調味料に関し、節類特有の後味に残る苦味、煙のような風味を持つ雑味などを緩和し、後味をすっきりさせて風味を向上する方法に関する。
さらに詳しくは、本発明は、節類抽出物もしくは節類抽出物入り調味料の製造において、2-ペンチル-2-シクロペンテン-1-オンの含有量を高めることで節類特有の後味に残る苦味、煙のような風味などの雑味を緩和して風味を向上する方法、並びに、節類特有の雑味が緩和された節類抽出物入り調味料に関する。
The present invention relates to a seasoning containing nodules extract, and relates to a method for relaxing the bitterness remaining in the aftertaste peculiar to nodules, miscellaneous taste having a smoke-like flavor, etc., and improving the flavor by refreshing the aftertaste.
More specifically, the present invention provides a bitter taste that remains in the aftertaste peculiar to nodules by increasing the content of 2-pentyl-2-cyclopenten-1-one in the production of nodules extract or seasoning containing nodules extract, The present invention relates to a method for improving the flavor by relieving miscellaneous tastes such as a smoke-like flavor, and a seasoning containing a nodular extract with a moderate taste unique to nodules.
節類から抽出されただしや抽出エキスなどの節類抽出物は、味噌汁や吸い物、または、つゆや煮物用調味液などに欠くことのできない食品素材である。
従来、節類抽出物としての節類だしの風味を向上させる方法として、低酸素濃度下で抽出する方法などが公知である（特許文献１）。この方法は、節類だしの抽出中や抽出後の品質劣化を抑制することによって、品質を維持しようとするものである。
また、節類抽出物入り調味料としてつゆがあるが、節類だしと同様に、低溶存酸素濃度に制御することにより酸化による劣化を防止する方法や（特許文献２）、ビタミンＣを添加して風味の劣化を抑制する方法（特許文献３）が開示されている。
上記はいずれも劣化を抑制することによって品質を改善しようとするものであるが、後味に残る節類特有の雑味を緩和することで、風味の改善を達成しようとしたものではなかった。
The extract of koji, such as extract extracted from koji, is an essential food material for miso soup, soup, or seasoning for soy sauce and boiled food.
Conventionally, as a method for improving the flavor of nodashi stock as a nodule extract, a method of extracting under a low oxygen concentration is known (Patent Document 1). This method is intended to maintain the quality by suppressing quality deterioration during and after the extraction of soup stock.
In addition, there is soy sauce as a seasoning containing nodular extract. Like nodashi soup, a method for preventing deterioration due to oxidation by controlling to a low dissolved oxygen concentration (Patent Document 2), adding vitamin C The method (patent document 3) which suppresses deterioration of a flavor is disclosed.
None of the above attempts to improve the quality by suppressing deterioration, but it was not intended to achieve an improvement in flavor by alleviating the miscellaneous taste unique to koji that remains in the aftertaste.
また、節類の使用量を増やすことで節風味を増強させ、風味の優れた節類抽出物入り調味料を製造することも試みられてきたが、コストが上がり高価なものとなってしまうという欠点があるばかりではなく、節風味が増強されると同時に後味に残る特有の苦み、煙のような風味、魚臭など好ましくない風味も同時に増強されてしまうため、香味バランス上好ましいものではなかった。
また、だし抽出残渣の分解液を利用する方法も提案されているが（特許文献４）、設備投資の必要や工程が複雑になることから、高価なものとなった。また、節類の使用量を増やした場合と同じように節風味が増強されると同時に煙のような風味や苦みなど好ましくない風味も同時に付与され香味バランス上好ましいものではなかった。
さらには、つゆにおいては、特定の化合物（アミノ酸誘導体、長鎖高度不飽和脂肪酸）を添加して、‘こく味を向上させる’方法が開示されているが（特許文献５、６）、‘節類の雑味を緩和する’ことに着目した香味の改善方法ではなかった。加えて化合物の安全性やコスト面などから十分な技術ではなかった。
In addition, it has been tried to increase the amount of nodules used to enhance the seasoning flavor and produce seasonings containing noble extract with excellent flavor, but the disadvantage is that the cost increases and becomes expensive. This is not preferable in terms of flavor balance, because not only is there any undesired flavor such as bitterness, smoke-like flavor, and fishy odor that remains in the aftertaste, but also unfavorable flavors such as fishy odor are enhanced at the same time.
Further, although a method using a decomposition solution of the stock extract residue has been proposed (Patent Document 4), it becomes expensive because the necessity of capital investment and the process become complicated. Further, as in the case of increasing the amount of knots used, the flavor-saving flavor is enhanced, and at the same time, undesirable flavors such as smoke and bitterness are simultaneously imparted, which is not preferable in terms of flavor balance.
Furthermore, in Tsuyu, a method of 'improving body taste' by adding a specific compound (amino acid derivative, long-chain highly unsaturated fatty acid) is disclosed (Patent Documents 5 and 6). It was not a method for improving the flavor, focusing on 'relaxing the miscellaneous taste of fruits.' In addition, it was not a sufficient technology from the viewpoints of compound safety and cost.
節類抽出物入り調味料において、節類特有の後味に残る苦味や煙のような風味が緩和された雑味が少ないものが望まれるが、従来、このことに着目し、後味に残る雑味を緩和することで節類抽出物入り調味料の香味を改善しようとした技術は存在しない。
本発明は、「節類だし特有の後味に残る雑味を緩和し、後味のすっきりした風味バランスのすぐれた節類抽出物入り調味料」を提供することを目的とするものである。
In seasoning containing nodules extract, it is desirable to have a bitter taste that remains aftertaste unique to nodules and less miscellaneous taste with a reduced taste like smoke. There is no technology that has attempted to improve the flavor of seasonings containing seasonal extract by mitigating.
An object of the present invention is to provide “a seasoning containing a nodular extract with a relaxed aftertaste and a well-balanced aftertaste and a good flavor balance”.
本発明者らは、節類特有の雑味を簡便にかつ特異的に抑制する方法として香料物質に着目した。そして、香料物質を添加することによって好ましい形で節類の雑味を抑えることができれば、簡便かつ安価に節類の雑味抑制による風味向上が達成できると考え、多数の香料成分の中から節類特有の雑味を抑制する物質を探索した。
その結果、洗剤や化粧品の香料として一部使用されてきた2-ペンチル-2-シクロペンテン-1-オンが、節特有の雑味を抑えることを見出し、ある特定の濃度領域において節類抽出物や節類抽出物入り調味料の雑味を緩和することで風味バランスを好ましくすることを見出した。
このとき、2-ペンチル-2-シクロペンテン-1-オンを所定濃度含むことにより得られる節類特有後味に残る苦味、煙のような風味などの雑味を緩和する効果は、同時に所定濃度以上のトリメチルアミンを含有することによって阻害されてしまうことを見出した。これは、トリメチルアミンと2-ペンチル-2-シクロペンテン-1-オンが拮抗することに加え、トリメチルアミン自身の強い魚臭が後味まで残るために、2-ペンチル-2-シクロペンテン-1-オンを所定濃度以上含んでも官能的に後味のすっきりした節類抽出物入り調味料とならないためである。
なお、2-ペンチル-2-シクロペンテン-1-オンは極微量ながら節類に含まれているため、節類の使用量を極端に増やせば2-ペンチル-2-シクロペンテン-1-オンの含有量は向上する。しかしながら、節類特有の後味に残る苦味や煙のような風味などの雑味成分の含有量も同時に増加してしまう。さらに、トリメチルアミンの含有量も増えることとなり、2-ペンチル-2-シクロペンテン-1-オンの効果を打ち消してしまうことになる。
The inventors of the present invention have paid attention to a perfume material as a method for simply and specifically suppressing the miscellaneous taste unique to knots. And if it is possible to suppress the miscellaneous taste of knots in a preferred form by adding a perfume substance, it is thought that flavor improvement can be achieved easily and inexpensively by suppressing the miscellaneous taste of knots. We searched for substances that suppress the peculiar taste.
As a result, it has been found that 2-pentyl-2-cyclopenten-1-one, which has been partially used as a flavoring agent for detergents and cosmetics, suppresses the miscellaneous taste unique to knots. It has been found that the flavor balance is favored by alleviating the miscellaneous taste of the seasoning-containing seasonings.
At this time, the effect of alleviating miscellaneous tastes such as bitterness and smoke-like taste remaining in the aftertaste peculiar to nodules obtained by including 2-pentyl-2-cyclopenten-1-one at a predetermined concentration is simultaneously higher than the predetermined concentration. It has been found that it is inhibited by containing trimethylamine. This is because trimethylamine and 2-pentyl-2-cyclopenten-1-one antagonize, and in addition to the strong fishy odor of trimethylamine itself until the aftertaste, 2-pentyl-2-cyclopenten-1-one This is because even if it is included, it does not become a seasoning containing a nostalgic extract with a refreshing aftertaste.
In addition, since 2-pentyl-2-cyclopenten-1-one is contained in nodules in a very small amount, the content of 2-pentyl-2-cyclopenten-1-one can be increased by increasing the amount of nodules used extremely. Will improve. However, the content of miscellaneous components such as bitterness remaining in the aftertaste peculiar to seasonality and flavor like smoke also increases at the same time. Furthermore, the content of trimethylamine will also increase, negating the effect of 2-pentyl-2-cyclopenten-1-one.
つまり本発明は、節類抽出物入り調味料における節使用量を一定以下に抑えて、あるいは、調味料の喫食時におけるトリメチルアミンを所定濃度に抑えた上で、2-ペンチル-2-シクロペンテン-1-オンを所定濃度含有させることで、後味のすっきりした、好ましい風味の節類抽出物入り調味料となることを見出した。 That is, the present invention is to reduce the amount of node used in the seasoning containing seasonings extract to a certain level or lower the trimethylamine at the time of eating the seasoning to a predetermined concentration, and then 2-pentyl-2-cyclopentene-1- It has been found that by adding a predetermined concentration of ON, a seasoning containing a nodular extract with a refreshing aftertaste and a preferred flavor is obtained.
本発明は、これらの知見に基づいて完成したものである。
即ち、請求項１に係る本発明は、2-ペンチル-2-シクロペンテン-1-オンの濃度が０．１〜１．４ｐｐｂとなるように含有してなることを特徴とする、節類抽出物入り調味料に関するものである。
請求項２に係る本発明は、２倍濃縮品である節類抽出物入り調味料であって、２倍に希釈したときの2-ペンチル-2-シクロペンテン-1-オンの濃度が０．１〜１．４ｐｐｂとなるように2-ペンチル-2-シクロペンテン-1-オンを含有してなる、節類抽出物入り調味料に関するものである。
請求項３に係る本発明は、前記節類抽出物入り調味料が、トリメチルアミンを含有しないものである、もしくは、トリメチルアミンの濃度が８ｐｐｍ以下となるように含有してなるものである、請求項１に記載の節類抽出物入り調味料に関するものである。
請求項４に係る本発明は、２倍濃縮品である節類抽出物入り調味料であって、２倍に希釈したときのトリメチルアミンの濃度が８ｐｐｍ以下となるようにトリメチルアミンを含有してなるものである、請求項２に記載の節類抽出物入り調味料に関するものである。
請求項５に係る本発明は、前記節類抽出物がだしである、請求項１〜４のいずれか１項に記載の節類抽出物入り調味料に関するものである。
請求項６に係る本発明は、前記節類抽出物入り調味料が、麺つゆ又はつゆ調味料である、請求項１〜５のいずれか１項に記載の節類抽出物入り調味料に関するものである。
請求項７に係る本発明は、水、節類抽出物であるだし、前記節類抽出物以外の調味素材、および、2-ペンチル-2-シクロペンテン-1-オンの濃度が０．１〜１．４ｐｐｂとなる量の2-ペンチル-2-シクロペンテン-1-オン又は該成分の含有物、を混合してなることを特徴とする、節類抽出物入り調味料に関するものである。
請求項８に係る本発明は、水、節類抽出物、前記節類抽出物以外の調味素材、および、2-ペンチル-2-シクロペンテン-1-オンの濃度が０．１〜１．４ｐｐｂとなる量の2-ペンチル-2-シクロペンテン-1-オン又は該成分の含有物を混合し、該混合物を加熱殺菌した後、包装容器に充填することを特徴とする、節類抽出物入り調味料の製造方法に関するものである。
請求項９に係る本発明は、節類抽出物入り調味料に、2-ペンチル-2-シクロペンテン-1-オンの濃度が０．１〜１．４ｐｐｂとなるように、2-ペンチル-2-シクロペンテン-1-オン又は該成分の含有物を添加することを特徴とする、節類抽出物入り調味料の風味向上方法に関するものである。
The present invention has been completed based on these findings.
That is, the present invention according to claim 1 contains a nodular extract, wherein the concentration of 2-pentyl-2-cyclopenten-1-one is 0.1 to 1.4 ppb. It relates to seasonings.
The present invention according to claim 2 is a seasoning containing nodular extract which is a double concentrated product, and the concentration of 2-pentyl-2-cyclopenten-1-one when diluted twice is 0.1 to The present invention relates to a seasoning containing nodular extract containing 2-pentyl-2-cyclopenten-1-one so as to be 1.4 ppb.
The present invention according to claim 3 is the one according to claim 1 , wherein the seasoning containing nodular extract contains no trimethylamine , or contains so that the concentration of trimethylamine is 8 ppm or less. It is related with the seasoning containing the nodular extract of description.
The present invention according to claim 4 is a seasoning containing nodular extract that is a double concentrated product, and contains trimethylamine so that the concentration of trimethylamine when diluted twice is 8 ppm or less. The present invention relates to a seasoning containing a nodular extract according to claim 2.
The present invention according to claim 5 relates to a seasoning containing a nodular extract according to any one of claims 1 to 4 , wherein the nodular extract is a soup stock.
This invention which concerns on Claim 6 is related with the seasoning containing a noble extract of any one of Claims 1-5 whose said seasoning containing a noble extract is a noodle soup or a soup seasoning. .
The present invention according to claim 7 is water, nodular extract, and the concentration of seasoning material other than nodular extract and 2-pentyl-2-cyclopenten-1-one is 0.1-1 The present invention relates to a seasoning containing a nodular extract, characterized by mixing 2-pentyl-2-cyclopenten-1-one in an amount of 4 ppb or a content of the component.
The present invention according to claim 8 is characterized in that the concentration of water, nodule extract, seasoning material other than nodule extract, and 2-pentyl-2-cyclopenten-1-one is 0.1 to 1.4 ppb. An amount of 2-pentyl-2-cyclopenten-1-one or a content of the component is mixed, the mixture is sterilized by heating, and then filled in a packaging container. It relates to a manufacturing method.
In the present invention according to claim 9 , the seasoning containing nodular extract is 2-pentyl-2-cyclopentene so that the concentration of 2-pentyl-2-cyclopenten-1-one is 0.1 to 1.4 ppb. The present invention relates to a method for improving the flavor of a seasoning containing a noble extract, characterized by adding -1-one or a content of the component.
ここで、「2-ペンチル-2-シクロペンテン-1-オン」は、シクロペンテノン類の一種であり、ジャスミン様の香りを有し、化粧品・シャンプーの香料として一部使用されているものである。シクロペンテノン類に中には、化粧品中の日焼け防止成分由来の不快臭をマスキングする効果が認められるものがある（特開２００３−１０４８２４号公報）。しかし、これらの場合において、2-ペンチル-2-シクロペンテン-1-オンは香料組成物の１成分として使用されているに過ぎず、前記の消臭効果は複数の香気成分からなる香料組成物により得られたものである。
そして、2-ペンチル-2-シクロペンテン-1-オンが節類に含有されていることは従来知られておらず、さらに、2-ペンチル-2-シクロペンテン-1-オンが節類特有の雑味を緩和させるという情報は一切開示されていなかった。またそれをうかがわせるような示唆もなかった。
Here, “2-pentyl-2-cyclopenten-1-one” is a kind of cyclopentenones, has a jasmine-like fragrance, and is partially used as a fragrance for cosmetics and shampoos. . Some cyclopentenones have an effect of masking an unpleasant odor derived from a sun protection component in cosmetics (Japanese Patent Laid-Open No. 2003-104824). However, in these cases, 2-pentyl-2-cyclopenten-1-one is only used as one component of the fragrance composition, and the deodorizing effect is achieved by the fragrance composition comprising a plurality of fragrance components. It is obtained.
In addition, it has not been known that 2-pentyl-2-cyclopenten-1-one is contained in nodules. Furthermore, 2-pentyl-2-cyclopenten-1-one is a special taste of nodules. No information has been disclosed about mitigating There was no suggestion to show that.
本発明によれば、2-ペンチル-2-シクロペンテン-1-オンを節類抽出物入り調味料に添加することにより、節類特有の苦味や後味に残る煙のような風味などの雑味が緩和された、後味のすっきりした香味バランスに優れた節類抽出物入り調味料を提供することができる。 According to the present invention, by adding 2-pentyl-2-cyclopenten-1-one to seasoning containing nodular extract, bitterness peculiar to nodules and miscellaneous tastes such as smoke-like flavor remaining in the aftertaste are alleviated. It is possible to provide a seasoning-containing seasoning extract with an excellent aftertaste and a refreshing flavor balance.
以下に本発明を具体的に説明する。（なお、本明細書における濃度〔ｐｐｂ、ｐｐｍ〕は全て重量比である。）
本発明は、節類だし特有の後味に残る雑味を緩和し、後味のすっきりした風味バランスのすぐれた節類抽出物入り調味料、；前記節類抽出物入り調味料の製造方法、；節類抽出物入り調味料の風味改善方法、に関する。
The present invention will be specifically described below. (All concentrations [ppb, ppm] in this specification are weight ratios.)
The present invention relates to a seasoning containing a noble extract, which has a mild aftertaste and has a well-balanced aftertaste, and a method for producing the seasoning containing the noble extract; It is related with the flavor improvement method of a seasoning with a thing.
＜原料＞
本発明における節類は、魚体を煮てから固くなるまで乾燥させたものを指し、本鰹節、宗田鰹節、まぐろ節、鯖節、あじ節、いわし節、うるめ節、煮干などが含まれる。
なかでも、節類の風味が強く、麺つゆなどの節類抽出物入り調味料に使用した際に香味が好ましく嗜好性が高い点で、本鰹節、宗田鰹節、まぐろ節、鯖節、煮干が好ましい。そのなかでも燻製による乾燥工程を持つ本鰹節、宗田鰹節、まぐろ節、鯖節において、本発明の効果が発揮されやすく好ましい。そのなかでも、本鰹節、宗田鰹節が、節類の供給量や価格の点でより好ましい。
<Raw material>
The nodules in the present invention refer to fish that have been boiled and dried until firm, and include Japanese salmon, Soda salmon, tuna, salmon, aji, sardine, sea bream, boiled, etc.
Of these, bonito flavor is strong, and when used in seasonings with extract of koji soup such as noodle soup, bonito, souda koji, tuna, bonito, and boiled raisins are preferred. . Among them, the present bonito, soda bonito, tuna bun, and bonito, which have a drying process by smoking, are preferable because the effects of the present invention are easily exhibited. Among them, Motobu-bushi and Souta-bushi are more preferable in terms of the supply amount and price of bonito.
本発明の調味料は、「節類抽出物」を原料の一つとして用いるものである。本発明は、節類抽出物入り調味料において、節類特有の雑味を緩和し、香味バランスを改善したいという課題を解決するものであるため、節類抽出物を調味料の原料の一つとして必須で用いる。
本発明の調味料に用いる節類抽出物としては、節類を熱水抽出して得られるだし（出汁）や、エタノール等のアルコールで抽出して調製される抽出エキス、精油、それらの冷凍物、濃縮物や粉末化物、ペースト状物なども含まれる。節類の抽出条件に特に限定はなく、一般的に用いられている条件を用いることができる。
The seasoning of the present invention uses a “curd extract” as one of the raw materials. In the seasoning containing nodules extract, the present invention solves the problem of reducing the miscellaneous taste unique to nodules and improving the flavor balance, so the noble extract is used as one of the ingredients of the seasonings. Required.
As the extract of nodules used for the seasoning of the present invention, the extract obtained from hot water extraction of nodules (soup stock), the extract extracted by extraction with alcohol such as ethanol, the essential oil, and the frozen products thereof Concentrates, powdered products, pastes and the like are also included. There are no particular limitations on the conditions for extracting the knots, and generally used conditions can be used.
本発明の節類抽出物入り調味料は、節類抽出物のほかに、水や調味素材（醤油、塩、砂糖、グルタミン酸ナトリウム、イノシン酸ナトリウム、アラニン、アルコール、など）を適宜用いて調製される。該調味料は調製後、包装容器に充填する前に加熱殺菌することが好ましい。加熱殺菌工程により、保存性が高まるだけでなく、節類調味料が加熱されて香ばしい風味が賦与され、より節類特有の雑味緩和効果が得やすくなるからである。加熱殺菌は、６０〜１３０℃の温度で１秒以上、特には、８０〜１３０℃の温度で１分間以上殺菌することが好ましい。 The seasoning containing the nodular extract of the present invention is prepared by appropriately using water and seasoning materials (soy sauce, salt, sugar, sodium glutamate, sodium inosinate, alanine, alcohol, etc.) in addition to the noble extract. . The seasoning is preferably heat sterilized after preparation and before filling the packaging container. This is because the heat sterilization process not only enhances the storage stability but also heats the seasoning seasoning to give a fragrant flavor, making it easier to obtain a taste mitigation effect peculiar to the seasoning. The heat sterilization is preferably performed at a temperature of 60 to 130 ° C for 1 second or longer, particularly at a temperature of 80 to 130 ° C for 1 minute or longer.
＜2-ペンチル-2-シクロペンテン-1-オンの添加＞
本発明において、節類抽出物入り調味料に2-ペンチル-2-シクロペンテン-1-オンを含有させる方法としては、2-ペンチル-2-シクロペンテン-1-オンの純品（化学合成品、単離精製物）、粗精製物、その他該成分の含有物、を添加することによって行うことができる。
なお、2-ペンチル-2-シクロペンテン-1-オンは、極微量ながら節類や節類の抽出残渣にも含まれるため、節類あるいはその抽出残渣などを抽出・濃縮などの工程によって、2-ペンチル-2-シクロペンテン-1-オンの高濃度含有物を得ることができ、該成分の含有物として用いることもできる。
また、該成分の含有物としては、トリメチルアミンを含まないあるいはごく微量しか含まれないものを用いる必要がある。
<Addition of 2-pentyl-2-cyclopenten-1-one>
In the present invention, as a method for adding 2-pentyl-2-cyclopenten-1-one to the seasoning containing seasoned extract, a pure product of 2-pentyl-2-cyclopenten-1-one (chemically synthesized product, isolated) Purified product), roughly purified product, and other components contained therein.
Note that 2-pentyl-2-cyclopenten-1-one is contained in nodules and nodule extraction residues in trace amounts. A high concentration content of pentyl-2-cyclopenten-1-one can be obtained, and it can also be used as the content of the component.
Further, as the content of the component, it is necessary to use a material that does not contain trimethylamine or contains a very small amount.
節類抽出物入り調味料に、2-ペンチル-2-シクロペンテン-1-オンや該成分の含有物の添加する方法としては、特に限定はなく、通常は、調味料原料の一部としてそのまま加えることができる。
また、予め、節類抽出物に2-ペンチル-2-シクロペンテン-1-オンや該成分の含有物を添加することで、‘2-ペンチル-2-シクロペンテン-1-オン含有節類抽出物’を調製し、これを原料の一部に使用することもできる。
さらには、2-ペンチル-2-シクロペンテン-1-オンや該成分の含有物を予め他の原料（水や節類抽出物以外の調味素材である醤油など）と混合した組成物を調製し、これを調味料製造時の原料の一つとして添加してもよい。
There is no particular limitation on the method of adding 2-pentyl-2-cyclopenten-1-one or the content of the component to the seasoning-containing seasoning extract, and it is usually added as part of the seasoning raw material. Can do.
In addition, by adding 2-pentyl-2-cyclopenten-1-one or a content of the component to the nodule extract in advance, a '2-pentyl-2-cyclopenten-1-one-containing nodule extract' Can be prepared and used as a part of the raw material.
Furthermore, a composition in which 2-pentyl-2-cyclopenten-1-one and the content of the component are mixed with other raw materials in advance (such as soy sauce which is a seasoning material other than water and koji extract) You may add this as one of the raw materials at the time of seasoning manufacture.
本発明において、節類抽出物入り調味料の風味を向上させるために必要な2-ペンチル-2-シクロペンテン-1-オンの含有量は、食品に含まれる他の原料の影響を受けることから、対象調味料の種類や処方によって異なるが、節類抽出物入り調味料の‘喫食時’において「０．１〜１．４ｐｐｂ」の濃度範囲であることが必要であり、好ましくは「０．２〜０．７ｐｐｂ」の濃度範囲内である。
2-ペンチル-2-シクロペンテン-1-オンを前記所定の濃度範囲で含有させると、節類特有の後味に残る煙のような風味や苦味などの雑味が緩和され、香味バランスの優れたものになる。このとき前記所定範囲より高濃度で2-ペンチル-2-シクロペンテン-1-オンを含有させると、たとえば麺つゆでは本来感じられない、花あるいは洗剤のような香りを人工的に着香したような、違和感を伴った風味になる。
In the present invention, since the content of 2-pentyl-2-cyclopenten-1-one necessary for improving the flavor of seasonings containing nodules extract is affected by other ingredients contained in the food, Although it varies depending on the type and formulation of the seasoning, it is necessary that the concentration range of “0.1 to 1.4 ppb” is required in the “drinking” seasoning with seasoning extract, preferably “0.2 to 0”. .7ppb "concentration range.
When 2-pentyl-2-cyclopenten-1-one is contained in the specified concentration range, the flavor and bitterness remaining in the aftertaste peculiar to seasonality are alleviated, and the flavor balance is excellent. become. At this time, when 2-pentyl-2-cyclopenten-1-one is contained at a concentration higher than the predetermined range, for example, a noodle soup that is not originally felt, such as a flower or a detergent fragrance is artificially added. , It becomes a flavor with a sense of incongruity.
なお、通常の節類抽出物には、トリメチルアミンが微量含まれるものであるが、本発明の節類抽出物入り調味料の喫食時におけるトリメチルアミンの含有量は８ｐｐｍ以下であることが望まれる。トリメチルアミンが８ｐｐｍよりも多く含有されると、2-ペンチル-2-シクロペンテン-1-オンの雑味緩和効果が打ち消されてしまうためである。なおかつ、トリメチルアミン自身の魚臭が感じられるようになり、風味バランスの劣った節類抽出物入り調味料になってしまう。
なお、トリメチルアミンの含有量を前記所定値以下とするためには、喫食事の濃度の調味料１００質量部に対して、節の使用量を２．５質量部以下に抑えることが望ましい。
また、本発明の節類抽出物入り調味料は、脱臭や除去処理等を行って、トリメチルアミンの濃度を低減させたり、全く含まないもの（具体的には検出限界である１０ｐｐｂ未満）とすることもできるが、本発明においては、トリメチルアミンの含有量が上記所定値以下である限り、このような脱臭や除去処理等を要するものではない。
In addition, although a normal nodule extract contains a small amount of trimethylamine, it is desirable that the content of trimethylamine at the time of eating the seasoning containing the nodule extract of the present invention is 8 ppm or less. This is because if the trimethylamine is contained in an amount of more than 8 ppm, the miscibility mitigating effect of 2-pentyl-2-cyclopenten-1-one is negated. Moreover, the fish odor of trimethylamine itself can be felt, resulting in a seasoning containing a noble extract with a poor flavor balance.
In addition, in order to make content of trimethylamine below the said predetermined value, it is desirable to suppress the usage-amount of a node to 2.5 mass parts or less with respect to 100 mass parts of seasonings of the density of a meal.
Moreover, the seasoning containing the nodular extract of the present invention may be deodorized or removed to reduce the concentration of trimethylamine or not contain it at all (specifically, the detection limit is less than 10 ppb). However, in the present invention, as long as the content of trimethylamine is not more than the predetermined value, such deodorization or removal treatment is not required.
本発明においては、成分の濃度を節類抽出物入り調味料の喫食時における濃度として表しているが、最終製品が液状濃縮品や粉末品のように喫食時に希釈を必要とする場合は、喫食時（希釈後）の2-ペンチル-2-シクロペンテン-1-オン濃度が前記所定範囲となるように、最終製品に添加する2-ペンチル-2-シクロペンテン-1-オンの量を調整する。これは、例えば２倍濃縮用の調味料（麺つゆなど）であれば、２倍に希釈した状態での濃度を意味し、ストレートで使用する調味料であればそのままの含有量を意味するものである。なお、通常希釈して用いる調味料には希釈倍率が表示されているものであるため、その表示に従って希釈した場合の成分濃度を意味する。
また、トリメチルアミンの含有量についても同様に喫食時（希釈後）の濃度として前記所定範囲とすることが望まれる。トリメチルアミンが前記所定範囲よりも多く含有されると、2-ペンチル-2-シクロペンテン-1-オンの雑味緩和効果が打ち消されてしまうためである。なおかつ、トリメチルアミン自身の魚臭が感じられるようになり、風味バランスの劣った節類抽出物入り調味料になってしまう。
In the present invention, the concentration of the component is expressed as the concentration of the seasoning containing seasoned extract at the time of eating, but when the final product requires dilution at the time of eating like a liquid concentrate or a powder product, The amount of 2-pentyl-2-cyclopenten-1-one added to the final product is adjusted so that the concentration of 2-pentyl-2-cyclopenten-1-one (after dilution) is in the predetermined range. For example, if it is a seasoning for concentrating twice (such as noodle soup), it means the concentration in a state diluted twice, and if it is a seasoning used straight, it means the content as it is It is. In addition, since the dilution factor is displayed in the seasoning used normally diluted, it means the component concentration when diluted according to the display.
Similarly, it is desirable that the trimethylamine content is within the predetermined range as the concentration at the time of eating (after dilution). This is because if the content of trimethylamine is larger than the predetermined range, the effect of mitigating the taste of 2-pentyl-2-cyclopenten-1-one is canceled. Moreover, the fish odor of trimethylamine itself can be felt, resulting in a seasoning containing a noble extract with a poor flavor balance.
従って、最終製品としての節類抽出物入り調味料において、2-ペンチル-2-シクロペンテン-1-オンの含有量は、特に制限されるものではなく、節類抽出物入り調味料の‘喫食時’における2-ペンチル-2-シクロペンテン-1-オン濃度が前記所定の範囲となるように含有してなるものであればよい。
なお、‘従来’の節類抽出物入り調味料（例えば、節類を原料として抽出しただし汁および節類エキスを使用して調製した麺つゆ）では、2-ペンチル-2-シクロペンテン-1-オンの含有量が極めて微量であり、喫食時喫食時における濃度では検出限界以下のものが多い。例えばこれらの従来の麺つゆに2-ペンチル-2-シクロペンテン-1-オンまたは該成分含有物を添加することにより、2-ペンチル-2-シクロペンテン-1-オンを前記所望濃度で含有する節類抽出物入り調味料とすることができる。
また、まれに、従来の麺つゆにおいて、2-ペンチル-2-シクロペンテン-1-オンが微量検出されるものもあるが、これらの商品は節風味を強くするために節類を極端に多く用いているものと推察され、魚臭が強くトリメチルアミンの含有量が高い（例えば１２ｐｐｍ程度）ものばかりであるために、このような場合は、本発明の目的を達成することができない。
Therefore, the content of 2-pentyl-2-cyclopenten-1-one in the seasoned seasoning extract as a final product is not particularly limited. Any material may be used as long as the 2-pentyl-2-cyclopenten-1-one concentration is within the predetermined range.
In the case of a 'conventional' seasoning-containing seasoning extract (for example, noodle soup extracted from koji and using juice and koji extract), 2-pentyl-2-cyclopenten-1-one The content is extremely small, and the concentration at the time of eating is often below the detection limit. For example, by adding 2-pentyl-2-cyclopenten-1-one or the component-containing material to these conventional noodle soups, a knot containing 2-pentyl-2-cyclopenten-1-one at the desired concentration It can be set as a seasoning with an extract.
In rare cases, 2-n-pentyl-2-cyclopenten-1-one is detected in a small amount in conventional noodle soup, but these products use extremely large amounts of nodules to enhance the flavor-saving flavor. In this case, the object of the present invention cannot be achieved because the fish odor is strong and the content of trimethylamine is high (for example, about 12 ppm).
＜節類抽出物入り調味料＞
本発明における「節類抽出物入り調味料」は、上記工程を経て調製することができる。
ここで、節類抽出物を含有する調味料としては、具体的には、麺つゆ、天つゆなどのつゆ調味料、煮物調味料、などが含まれる。
これらには、そのまま喫食に使用できる通常品だけでなく、喫食時に希釈が必要な濃縮品や粉末品、ペースト状品も含まれ、必要に応じて乳化、造粒、包接、マイクロカプセル化などの公知の方法により加工することができる。
また、最終製品の風味に影響を与えない限り、特に組成等に限定はなく、食品添加物として汎用されている成分、たとえば酸化防止剤、保存料、調味料、甘味料、酸味料、塩味料などを添加することができる。
<Seasoning with seasonal extract>
The “seasoning with nodular extract” in the present invention can be prepared through the above steps.
Here, specific examples of the seasoning containing the knot extract include soup seasonings such as noodle soup and tempura soup, boiled seasonings, and the like.
These include not only regular products that can be used for eating as they are, but also concentrated products, powder products, and paste products that need to be diluted at the time of eating. Emulsification, granulation, inclusion, microencapsulation, etc. It can process by the well-known method of these.
In addition, as long as it does not affect the flavor of the final product, there is no particular limitation on the composition, etc., and components that are widely used as food additives such as antioxidants, preservatives, seasonings, sweeteners, acidulants, salty seasonings Etc. can be added.
＜濃度測定＞
節類抽出物入り調味料における2-ペンチル-2-シクロペンテン-1-オンおよびトリメチルアミンの濃度は、たとえば、ＧＣ／ＭＳなどの公知の方法で定量することができる。
<Density measurement>
The concentration of 2-pentyl-2-cyclopenten-1-one and trimethylamine in the seasoning containing nodules extract can be quantified by a known method such as GC / MS.
なお、調味料中の‘2-ペンチル-2-シクロペンテン-1-オン’濃度をＧＣ／ＭＳで定量する場合、調味料から2-ペンチル-2-シクロペンテン-1-オンを抽出して高濃度にまで濃縮して分析に供する必要がある。
ここで、2-ペンチル-2-シクロペンテン-1-オンの抽出方法としては、公知の方法で抽出することができるが、ＳＢＳＥ法（スターラーバー抽出法：ポリジメチルシロキサンでコーティングした攪拌子を用いて目的成分を抽出する方法）、固相マイクロ抽出法、ヘッドスペース法、などによって、好適に行うことができる。特にはＳＢＳＥ法で行うことができる。
ＳＢＳＥ法で行う場合、具体的には、試料中の2-ペンチル-2-シクロペンテン-1-オンを、ポリジメチルシロキサンに吸着させ、加熱脱着法などの方法により、吸着した2-ペンチル-2-シクロペンテン-1-オンをＧＣ／ＭＳに導入することで、定量を行うことができる。
When quantifying the concentration of '2-pentyl-2-cyclopenten-1-one' in the seasoning by GC / MS, extract 2-pentyl-2-cyclopenten-1-one from the seasoning to a high concentration. It is necessary to concentrate to the analysis.
Here, as an extraction method of 2-pentyl-2-cyclopenten-1-one, it can be extracted by a known method, but SBSE method (stirbar extraction method: using a stir bar coated with polydimethylsiloxane) The method can be suitably performed by a method for extracting a target component), a solid-phase microextraction method, a headspace method, and the like. In particular, the SBSE method can be used.
When the SBSE method is used, specifically, 2-pentyl-2-cyclopenten-1-one in a sample is adsorbed on polydimethylsiloxane, and adsorbed 2-pentyl-2- Quantification can be performed by introducing cyclopenten-1-one into GC / MS.
また、‘トリメチルアミン’は、試料を０．５Ｍ水酸化ナトリウム水溶液にてｐＨ１１〜１２に調整し、一般的な装置でヘッドスペースガスをＧＣ／ＭＳに導入し、濃度を定量することができる。 Further, the concentration of ‘trimethylamine’ can be quantified by adjusting the sample to pH 11 to 12 with a 0.5 M aqueous sodium hydroxide solution and introducing a headspace gas into GC / MS with a general apparatus.
このＳＢＳＥ法とヘッドスペース法によって、後述する実施例で調製した対照例の麺つゆ（調味料１００質量部に対して、節の使用量１．５質量部）から2-ペンチル-2-シクロペンテン-1-オンを抽出し、ＧＣ／ＭＳで分析したところ、検出限界以下であった。
すなわち、本発明では、所望する最終濃度に相当する量の2-ペンチル-2-シクロペンテン-1-オンを添加することで、ほぼそのまま‘最終製品中の2-ペンチル-2-シクロペンテン-1-オン濃度’とすることができる。
また、トリメチルアミンについて、ヘッドスペース法とＧＣ／ＭＳで分析したところ、２．５ｐｐｍの濃度で検出された。
すなわち、本発明では、当該値を基準として原料の節の量を調節することによって、‘最終製品中のトリメチルアミン濃度’を調整することができる。
By using the SBSE method and the headspace method, 2-pentyl-2-cyclopentene- When 1-one was extracted and analyzed by GC / MS, it was below the detection limit.
That is, in the present invention, by adding 2-pentyl-2-cyclopenten-1-one in an amount corresponding to the desired final concentration, the 2-pentyl-2-cyclopenten-1-one in the final product is almost as it is. 'Concentration'.
Further, when trimethylamine was analyzed by the headspace method and GC / MS, it was detected at a concentration of 2.5 ppm.
That is, in the present invention, the “trimethylamine concentration in the final product” can be adjusted by adjusting the amount of the raw material node based on the value.
以下に実施例及び比較例を用いて本発明を具体的に説明するが、本発明はこれらに何ら限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
＜測定例１＞
（１） 2-ペンチル-2-シクロペンテン-1-オン含有量の測定方法
試料溶液５ｍＬをバイアルに入れて、その中に塩化ナトリウムを１．５ｇ加え、ＴＷＩＳＴＥＲ（GERSTEL社製、１００％ポリジメチルシロキサン〔ＰＤＭＳ〕をコーティングさせた攪拌子、膜厚0.5mm、長さ10mm）を１本入れて蓋をし、室温で６０分間攪拌して、2-ペンチル-2-シクロペンテン-1-オンを吸着させた。
次いで、ＴＷＩＳＴＥＲをバイアルから取り出し、純水で充分に洗浄した後、紙ウェスを用いて水分を拭き取った。そして、水分を拭き取ったＴＷＩＳＴＥＲを加熱脱着システム（型式MPS-TDU、GERSTEL社製）にセットし、ＧＣ／ＭＳシステムに導入し、分析に供した。
ＧＣ／ＭＳ分析は表１の条件で行った。2-ペンチル-2-シクロペンテン-1-オンは、ＲＴ（retention time）約５５．９分で検出された。
<Measurement Example 1>
(1) Measuring method of 2-pentyl-2-cyclopenten-1-one content Put 5mL of sample solution in a vial, add 1.5g of sodium chloride into it, TWISTER (manufactured by GERSTEL, 100% polydimethylsiloxane Put a [PDMS] -coated stir bar, 0.5 mm thick, 10 mm long), cover, and stir at room temperature for 60 minutes to adsorb 2-pentyl-2-cyclopenten-1-one It was.
Next, the TWISTER was taken out from the vial, thoroughly washed with pure water, and then water was wiped off using a paper waste. And TWISTER which wiped off moisture was set in a heat desorption system (model MPS-TDU, manufactured by GERSTEL), introduced into a GC / MS system, and used for analysis.
GC / MS analysis was performed under the conditions shown in Table 1. 2-Pentyl-2-cyclopenten-1-one was detected at a retention time (RT) of about 55.9 minutes.
その結果、試料溶液５ｍＬを用いて、ＳＢＳＥ法（GERSTEL社 Twister使用）で抽出してＧＣ／ＭＳ法で定量した場合の検出限界は、2-ペンチル-2-シクロペンテン-1-オンで０．０５ｐｐｂ以下であった。 As a result, when 5 mL of the sample solution was extracted by SBSE method (using GERSTEL Twister) and quantified by GC / MS method, the detection limit was 0.05 ppb for 2-pentyl-2-cyclopenten-1-one. It was the following.
（２）トリメチルアミン含有量の測定方法
ｐＨ１１〜１２に調整した試料溶液１０ｍｌをバイアルに入れ、ヘッドスペースガスでの抽出が可能な装置（型式MPS2、GERSTEL社製）を用いて分析の直前に５０℃で１０分間加温しながらトリメチルアミンを溶液から揮発させた。
上記バイアルのヘッドスペースガスを２．５ｍｌ採取し、ＧＣ／ＭＳシステムに導入して分析に供した。
ＧＣ／ＭＳ分析は表２以下の条件で行った。トリメチルアミンは、ＲＴ約８．９分で検出された。
(2) Measurement method of trimethylamine content 10 ml of sample solution adjusted to pH 11-12 is put in a vial, and it is 50 ° C. immediately before analysis using an apparatus (model MPS2, manufactured by GERSTEL) capable of extraction with headspace gas. Trimethylamine was volatilized from the solution while warming for 10 minutes.
2.5 ml of the headspace gas from the vial was collected and introduced into a GC / MS system for analysis.
The GC / MS analysis was performed under the conditions shown in Table 2 and below. Trimethylamine was detected at RT about 8.9 minutes.
その結果、試料溶液１０ｍＬを用いて、ヘッドスペース法で抽出してＧＣ／ＭＳ法で定量した場合の検出限界は、トリメチルアミンで１０ｐｐｂ以下であった。 As a result, the detection limit when 10 mL of the sample solution was extracted by the headspace method and quantified by the GC / MS method was 10 ppb or less for trimethylamine.
＜実施例１＞（2-ペンチル-2-シクロペンテン-1-オン含有麺つゆ）
（１）麺つゆの調製
粉砕した鰹荒節３３．３ｇを９０℃に加温した水１０００ｍＬに加え、９０℃で３０分間保持して、節成分を抽出した。その後、濾過を行って、得られた濾液に水を加えて、鰹節だし１０００ｍLを得た。このだしを用いて、表３に示す配合比で、他成分とよく混合して、麺つゆ（２倍濃縮）を調製した。
<Example 1> (2-pentyl-2-cyclopenten-1-one-containing noodle soup)
(1) Preparation of noodle soup 33.3 g of crushed potato rough koji was added to 1000 mL of water heated to 90 ° C., and kept at 90 ° C. for 30 minutes to extract knot ingredients. Thereafter, filtration was performed, and water was added to the obtained filtrate to obtain 1000 mL of bonito soup stock. Using this soup, noodle soup (2 times concentrated) was prepared by mixing well with other ingredients at the compounding ratio shown in Table 3.
（２）2-ペンチル-2-シクロペンテン-1-オンの測定および添加による調整
まず、上記（１）で調製した２倍濃縮の麺つゆを水で２倍の容量に希釈し、これを対照とした。
この希釈した麺つゆ（対照）中の2-ペンチル-2-シクロペンテン-1-オン量を、上記測定例に記載の方法で分析したところ、2-ペンチル-2-シクロペンテン-1-オンのピークは検出されず、その含有量は検出限界（０．０５ｐｐｂ）以下であることが分かった。
(2) Measurement of 2-pentyl-2-cyclopenten-1-one and adjustment by addition First, the 2 times concentrated noodle soup prepared in (1) above was diluted with water to a volume of 2 times. did.
When the amount of 2-pentyl-2-cyclopenten-1-one in the diluted noodle soup (control) was analyzed by the method described in the above measurement example, the peak of 2-pentyl-2-cyclopenten-1-one was It was not detected and the content was found to be below the detection limit (0.05 ppb).
次いで、この２倍希釈して調整した麺つゆ（対照）に、2-ペンチル-2-シクロペンテン-1-オンを０．１ｐｐｂ含有するように添加し、よく混合して、麺つゆを調製したものを試料１とした。
同様にして、2-ペンチル-2-シクロペンテン-1-オンをそれぞれ０．２ｐｐｂ、０．７ｐｐｂ、１．４ｐｐｂ、３．０ｐｐｂ含有するように添加し、よく混合して、麺つゆを調製したものを、それぞれ試料２、試料３、試料４、試料５とした。
Next, noodle soup prepared by diluting twice (control) was prepared by adding 2-pentyl-2-cyclopenten-1-one to 0.1 ppb and mixing well to prepare noodle soup Was designated as Sample 1.
Similarly, noodle soup was prepared by adding 2-pentyl-2-cyclopenten-1-one to contain 0.2 ppb, 0.7 ppb, 1.4 ppb, and 3.0 ppb, respectively, and mixing well. Were designated as Sample 2, Sample 3, Sample 4, and Sample 5, respectively.
（３）麺つゆの官能評価
対照と2-ペンチル-2-シクロペンテン-1-オンを添加した各サンプル（試料１〜５）について、喫食濃度に調製したつゆの香味を官能評価した。パネラー４名にて、対照試料との相対比較を行った。
対照のほうが試料よりも評価がかなり高いときは、１点、やや高いときは２点、同等なときは３点、試料が対照よりもやや評価が高いときは４点、かなり高いときは５点と評価した。すなわち、５点に近いほど試料が好ましいことを意味する。評点が３点に近い場合は両者に差がないことを意味する。結果を表４に示す。
(3) Sensory evaluation of noodle soup For each sample (samples 1-5) to which the control and 2-pentyl-2-cyclopenten-1-one were added, the flavor of the soy sauce prepared to the eating concentration was sensory evaluated. Four panelists made a relative comparison with the control sample.
1 point if the control is much higher than the sample, 2 points if it is slightly higher, 3 points if it is equivalent, 4 points if the sample is slightly higher than the control, 5 points if it is considerably higher It was evaluated. That is, the closer to 5 points, the more preferable the sample. If the score is close to 3, it means that there is no difference between the two. The results are shown in Table 4.
表に示すように、2-ペンチル-2-シクロペンテン-1-オンの試験を行ったすべての濃度で、‘後味に残る苦味’、‘煙のような風味’が弱まることが示された。
‘後味のすっきりさ’は、2-ペンチル-2-シクロペンテン-1-オンの添加濃度が０．１〜１．４ｐｐｂの間で、対照より向上する結果となった。なかでも０．２〜０．７ｐｐｂの範囲が特に効果的であった。また、2-ペンチル-2-シクロペンテン-1-オンの添加濃度が０．１〜１．４ｐｐｂの間では、‘風味の好ましさ’、‘つゆとしての嗜好’が対照よりも向上した。なかでも０．２〜０．７ｐｐｂの範囲が特に効果的であり、なかでも０．２ｐｐｂで効果的であった。
しかし、2-ペンチル-2-シクロペンテン-1-オンの含有量が３．０ｐｐｂになると、‘後味’に人工的に着香したような違和感のある香りが感じられ、全体の風味のバランスが悪くなり、風味として好ましいものではなかった。
これらの結果から、麺つゆにおいて2-ペンチル-2-シクロペンテン-1-オンを０．１〜１．４ｐｐｂの間で含有させることで、節類特有の苦味や後味に残る煙のような風味などの雑味が緩和された、後味のすっきりした香味バランスに優れた節類抽出物入り調味料を得ることができた。
As shown in the table, it was shown that at all concentrations tested for 2-pentyl-2-cyclopenten-1-one, 'bitter taste remaining in the aftertaste' and 'smoky flavor' were weakened.
The “freshness of aftertaste” resulted in an improvement over the control when the addition concentration of 2-pentyl-2-cyclopenten-1-one was between 0.1 and 1.4 ppb. In particular, the range of 0.2 to 0.7 ppb was particularly effective. In addition, when the addition concentration of 2-pentyl-2-cyclopenten-1-one was 0.1 to 1.4 ppb, “preference for flavor” and “preference for soup” were improved over the control. In particular, the range of 0.2 to 0.7 ppb was particularly effective, and particularly effective at 0.2 ppb.
However, when the content of 2-pentyl-2-cyclopenten-1-one is 3.0 ppb, an unnatural scent that is artificially perfumed into the 'aftertaste' is felt, and the overall flavor balance is poor. It was not preferable as a flavor.
From these results, the noodle soup contains 2-pentyl-2-cyclopenten-1-one in a range of 0.1 to 1.4 ppb, so that the bitterness peculiar to nodules and the smoke-like flavor remaining in the aftertaste, etc. Thus, a seasoning containing a nodular extract with a refreshing aftertaste and an excellent flavor balance could be obtained.
＜実施例２＞（2-ペンチル-2-シクロペンテン-1-オンおよびトリメチルアミンを含有する麺つゆ）
（１）麺つゆの調製
実施例１と同様にして鰹節だしを調製し、調製しただしを表１に示す配合割合で他の成分とよく混合して、麺つゆ（２倍濃縮）を調製した。
<Example 2> (Noodle soup containing 2-pentyl-2-cyclopenten-1-one and trimethylamine)
(1) Preparation of noodle soup Noodle soup (double concentrated) was prepared by preparing bonito soup stock in the same manner as in Example 1 and mixing it well with other ingredients in the mixing ratio shown in Table 1. .
（２）2-ペンチル-2-シクロペンテン-1-オンおよびトリメチルアミンの測定および添加による調整
まず、上記（１）で調製した２倍濃縮の麺つゆを水で２倍の容量に希釈し、これを対照とした。
この希釈した麺つゆ（対照例）中の2-ペンチル-2-シクロペンテン-1-オンとトリメチルアミンの含有量を、上記測定例に記載の方法で分析したところ、2-ペンチル-2-シクロペンテン-1-オンのピークは検出されず、その含有量は検出限界（０．０５ｐｐｂ）以下であった。トリメチルアミンの含有量は２．５ｐｐｍであった。
(2) Adjustment by measurement and addition of 2-pentyl-2-cyclopenten-1-one and trimethylamine First, the 2 times concentrated noodle soup prepared in the above (1) was diluted to 2 times with water, As a control.
When the contents of 2-pentyl-2-cyclopenten-1-one and trimethylamine in the diluted noodle soup (control example) were analyzed by the method described in the above measurement example, 2-pentyl-2-cyclopentene-1 The -on peak was not detected and its content was below the detection limit (0.05 ppb). The trimethylamine content was 2.5 ppm.
次いで、この２倍希釈して調整した麺つゆ（対照）に、2-ペンチル-2-シクロペンテン-1-オンを、実施例１で最も官能に優れていた０．２ｐｐｂの濃度になるように添加して調製した麺つゆを試料６（2-ペンチル-2-シクロペンテン-1-オン０．２ｐｐｂおよびトリメチルアミン２．５ｐｐｍ含有）とした。
同様に、対照に2-ペンチル-2-シクロペンテン-1-オン０．２ｐｐｂおよびトリメチルアミン１．５ｐｐｍを添加して調製した麺つゆを試料７（2-ペンチル-2-シクロペンテン-1-オン０．２ｐｐｂおよびトリメチルアミン４ｐｐｍ含有）とし、対照に2-ペンチル-2-シクロペンテン-1-オン０．２ｐｐｂおよびトリメチルアミン５．５ｐｐｍを添加して調製した麺つゆを試料８（2-ペンチル-2-シクロペンテン-1-オン０．２ｐｐｂおよびトリメチルアミン８ｐｐｍ含有）、対照に2-ペンチル-2-シクロペンテン-1-オン０．２ｐｐｂおよびトリメチルアミン９．５ｐｐｍを添加して調製した麺つゆを試料９（2-ペンチル-2-シクロペンテン-1-オン０．２ｐｐｂおよびトリメチルアミン１２ｐｐｍ含有）とした。
Next, 2-pentyl-2-cyclopenten-1-one was added to the noodle soup prepared by diluting twice (control) so as to have a concentration of 0.2 ppb which was the most excellent in functionality in Example 1. The noodle soup prepared in this manner was designated as Sample 6 (containing 2-pptyl-2-cyclopenten-1-one 0.2 ppb and trimethylamine 2.5 ppm).
Similarly, noodle soup prepared by adding 0.2 ppb of 2-pentyl-2-cyclopenten-1-one and 1.5 ppm of trimethylamine to a control was prepared as Sample 7 (2-pentyl-2-cyclopenten-1-one 0.2 ppb). Noodle soup prepared by adding 0.2 ppb of 2-pentyl-2-cyclopenten-1-one and 5.5 ppm of trimethylamine as a control, and a sample 8 (2-pentyl-2-cyclopentene-1- Noodle soup prepared by adding 0.2 ppb of 2-pentyl-2-cyclopenten-1-one and 9.5 ppm of trimethylamine to a control sample 9 (containing 2-pentyl-2-cyclopentene) 1-one 0.2ppb and trimethylamine 12ppm).
（３）麺つゆの官能評価
上記各サンプル（試料６〜９）について、実施例１と同様な方法で官能評価を行った。結果を表５に示す。
(3) Sensory evaluation of noodle soup Each of the samples (samples 6 to 9) was subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 5.
表に示すように、トリメチルアミンを８ｐｐｍ以下含有したつゆ（試料６〜８）では、2-ペンチル-2-シクロペンテン-1-オンの持つ‘後味の苦味を緩和する効果’は見られた。一方、トリメチルアミンを１２ｐｐｍしたつゆ（試料９）では、2-ペンチル-2-シクロペンテン-1-オンを含有しない対照のつゆとほぼ差はなかった。また、2-ペンチル-2-シクロペンテン-1-オンの持つ‘煙のような風味を緩和する効果’は、トリメチルアミンの影響を受けやすく、８ｐｐｍ以上の含有量で対照との差が見られなくなった。
また、トリメチルアミンを８ｐｐｍ以下含有したつゆ（試料６〜８）では、2-ペンチル-2-シクロペンテン-1-オンの効果により、対照よりも後味がすっきりしたつゆとなったが、１２ｐｐｍ含有したつゆ（試料９）では、すっきりさが著しく低下した。
また、‘魚臭、生臭さ’については、トリメチルアミンを８ｐｐｍ以下含有したつゆ（試料６〜８）では、対照と差がなかったが、１２ｐｐｍ含有するつゆ（試料９）では魚臭、生臭さは強くなっていた。
また、‘節風味の好ましさ’、‘つゆとしての嗜好’についても、トリメチルアミンを８ｐｐｍ以下含有したつゆ（試料６〜８）では、向上する結果となったが、１２ｐｐｍ含有したつゆ（試料９）では、評価が下がっていた。
As shown in the table, in the soy sauce containing 8 ppm or less of trimethylamine (samples 6 to 8), the “effect of alleviating the bitter taste of the aftertaste” of 2-pentyl-2-cyclopenten-1-one was observed. On the other hand, the soup (sample 9) containing 12 ppm of trimethylamine showed almost no difference from the control soup containing no 2-pentyl-2-cyclopenten-1-one. Also, the effect of 2-pentyl-2-cyclopenten-1-one to mitigate the smoky flavor is easily affected by trimethylamine, and the difference from the control is not seen at a content of 8 ppm or more. .
In addition, in the soy sauce containing 8 ppm or less of trimethylamine (samples 6 to 8), the soy sauce had a cleaner aftertaste than the control due to the effect of 2-pentyl-2-cyclopenten-1-one, but the soy sauce containing 12 ppm ( In sample 9), the cleanliness was significantly reduced.
In addition, as for “fish odor, raw odor”, the soup containing 8 ppm or less of trimethylamine (samples 6 to 8) was not different from the control, but in the soup containing 12 ppm (sample 9), the fish odor and raw odor were It was getting stronger.
In addition, with regard to “preferred taste of seasoning” and “taste as soy sauce”, soy sauce containing 8 ppm or less of trimethylamine (samples 6 to 8) was improved, but soy sauce containing 12 ppm (sample 9) ), The evaluation fell.
以上のことから、2-ペンチル-2-シクロペンテン-1-オンのもつ後味に残る苦味や煙のような風味などの雑味を軽減し、後味をすっきりさせることで風味を向上させる効果は、８ｐｐｍよりも高濃度トリメチルアミンを含有させた試料ではその効果が打ち消され、なおかつ、トリメチルアミン自身の魚臭や生臭さが感じられるようになり、好ましいつゆとならなかった。 From the above, the effect of improving flavor by reducing the aftertaste of 2-pentyl-2-cyclopenten-1-one, such as bitterness and smoke-like flavor remaining in the aftertaste, is 8 ppm. In the case of a sample containing a higher concentration of trimethylamine than that, the effect was canceled, and the fishy odor and raw odor of trimethylamine itself were felt, which was not preferable.
本発明は、節類特有の苦味や後味に残る煙のような風味などの雑味が緩和された、後味のすっきりした香味バランスに優れた節類抽出物入り調味料を提供することができる。これにより、簡便かつ安価に節類の風味向上が可能となり、麺つゆやつゆ調味料などの製品への応用が期待される。 INDUSTRIAL APPLICABILITY The present invention can provide a seasoning-containing seasoning extract with an excellent aftertaste and a good flavor balance, in which miscellaneous tastes such as smoke-like flavor remaining in the aftertaste are alleviated. This makes it possible to improve the flavor of knots easily and inexpensively, and is expected to be applied to products such as noodle soup and seasonings.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09121806A (en) * | 1995-11-07 | 1997-05-13 | Ajinomoto Co Inc | Food having improved seasoning property |
| JP2000279124A (en) * | 1999-03-31 | 2000-10-10 | Yaizu Suisankagaku Industry Co Ltd | Production of flavored soup stock |
| JP2000287641A (en) * | 1999-04-12 | 2000-10-17 | Ajinomoto Co Inc | Noodle soup |
| WO2005046353A1 (en) * | 2003-11-12 | 2005-05-26 | J-Oil Mills, Inc. | Method of utilizing body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof |
| JP2008011771A (en) * | 2006-07-05 | 2008-01-24 | Mizkan Nakanos:Kk | Method for extracting stock, and extracted stock |
| JP2008086298A (en) * | 2006-10-05 | 2008-04-17 | Mizkan Nakanos:Kk | Soup stock-containing liquid seasoning, and flavor improving method for the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09121806A (en) * | 1995-11-07 | 1997-05-13 | Ajinomoto Co Inc | Food having improved seasoning property |
| JP2000279124A (en) * | 1999-03-31 | 2000-10-10 | Yaizu Suisankagaku Industry Co Ltd | Production of flavored soup stock |
| JP2000287641A (en) * | 1999-04-12 | 2000-10-17 | Ajinomoto Co Inc | Noodle soup |
| WO2005046353A1 (en) * | 2003-11-12 | 2005-05-26 | J-Oil Mills, Inc. | Method of utilizing body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof |
| JP2008011771A (en) * | 2006-07-05 | 2008-01-24 | Mizkan Nakanos:Kk | Method for extracting stock, and extracted stock |
| JP2008086298A (en) * | 2006-10-05 | 2008-04-17 | Mizkan Nakanos:Kk | Soup stock-containing liquid seasoning, and flavor improving method for the same |
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