JP6614761B2

JP6614761B2 - Flavor improver using fermented sake lees extract

Info

Publication number: JP6614761B2
Application number: JP2014168647A
Authority: JP
Inventors: 良子北纓; みよ平田; 和久樋詰; 俊貴峰時; 隆之坊垣
Original assignee: Ozeki Corp
Current assignee: Ozeki Corp
Priority date: 2014-08-21
Filing date: 2014-08-21
Publication date: 2019-12-04
Anticipated expiration: 2034-08-21
Also published as: JP2016042818A

Description

本発明は、酒粕発酵エキスを用いた風味改良剤およびその製造方法に関する。 The present invention relates to a flavor improver using a fermented sake lees extract and a method for producing the same.

酒粕中には、米、米麹、酵母に由来した成分である各種アミノ酸類、ビタミン類、有機酸類、タンパク質、各種糖類などの多くの栄養成分、旨味成分のごとき有効成分が含まれているにもかかわらず、現在、奈良漬などの漬物、甘酒、粕取焼酎などの食品素材として使用されている程度であり、これらの有効成分について、十分な利用がなされているとは言い難い。 Sake lees contain various nutritional components such as various amino acids, vitamins, organic acids, proteins, various sugars, and other active ingredients such as umami components derived from rice, rice bran and yeast. Nevertheless, it is currently only used as a food material such as pickles such as Nara-zuke, amazake, and shochu shochu, and it is difficult to say that these active ingredients are fully utilized.

酒粕から調味液あるいは調味料を調製する伝統的な方法として、例えば清酒粕に水を加えて高温長期間、例えば約６０℃で１５日間程度放置した後、圧搾ろ過を行い、ろ液をアルコール、糖類、食塩などで味を調整して調味液とする方法がある。しかしながら、得られるろ液は濃い褐色および焦げ臭を有するため、その除去に活性炭処理等が必要となる。また特許文献１には、清酒粕を用いて粕取焼酎を製造する際の副産物にプロテアーゼおよびアミラーゼを作用させ、さらに調味のためにアルコール、糖類、食塩などで味を調整した調味液が開示されている。しかしながら、この調味液はアミノ酸などの旨味が十分ではない。 As a traditional method for preparing a seasoning liquid or seasoning from sake lees, for example, water is added to sake lees lees and left at high temperature for a long period of time, for example, about 60 ° C. for about 15 days, followed by squeezing and filtering the filtrate with alcohol, There is a method of adjusting the taste with sugars, salt, etc. to make a seasoning liquid. However, since the obtained filtrate has a dark brown color and a burning odor, activated carbon treatment or the like is required for its removal. Further, Patent Document 1 discloses a seasoning liquid in which protease and amylase are allowed to act on by-products when producing kojiri shochu using sake lees and the taste is adjusted with alcohol, sugar, salt, etc. for seasoning. ing. However, this seasoning liquid does not have sufficient umami such as amino acids.

特許文献２には、酒粕にプロテアーゼ、溶菌酵素、ヌクレアーゼ及びデアミナーゼからなる群から選択される２種以上の酵素を使用して調製した調味液が開示されている。しかしながら、この文献は、実質的に麹自己消化液として麹を長期に熟成させたものを大量に添加することを必須としており、得られる調味液は甘味が強く、現実的には調味液としての利用には向かないものである。また、この文献にはアミラーゼでの処理は開示されていない。 Patent Document 2 discloses a seasoning liquid prepared using two or more kinds of enzymes selected from the group consisting of protease, lytic enzyme, nuclease and deaminase in sake lees. However, this document essentially requires that a large amount of cocoon ripened for a long time as a cocoon self-digestion solution is essential, and the resulting seasoning solution has a strong sweetness, and in reality, as a seasoning solution It is not suitable for use. In addition, this document does not disclose treatment with amylase.

特許文献３には、酒粕、ソース残渣、醤油粕、キノコ類の石突といった副産物を加熱殺菌後、ｐＨ調整を行い、酵母などの微生物と酵素を加え３０〜５０度で発酵させる調味料の製造方法が開示されている。また、特許文献４には、乾燥固形分当たり総窒素含量が８．５重量％以上、かつ全糖含量が５重量％以上４５重量％以下である酒粕を、自己消化分解もしくは酵素反応分解する酒粕酵母エキスの製造方法が開示されている。しかしながら、これらを実際に調味料として食品等へ添加した際の効果は十分に報告されていない。また、どちらの文献も、アミラーゼ等の酵素を加える前に加熱により酵素を失活させる工程を含む。 Patent Document 3 discloses a method for producing a seasoning in which by-products such as sake lees, sauce residues, soy sauce lees, and mushrooms are heat-sterilized, pH is adjusted, and microorganisms such as yeast and enzymes are added and fermented at 30 to 50 degrees Is disclosed. Patent Document 4 discloses a sake lees that have a total nitrogen content of not less than 8.5% by weight and a total sugar content of not less than 5% by weight and not more than 45% by weight based on the dry solid content, and are subjected to self-digestion decomposition or enzymatic reaction decomposition. A method for producing a yeast extract is disclosed. However, the effect at the time of actually adding these as a seasoning to food etc. is not fully reported. In addition, both documents include a step of inactivating the enzyme by heating before adding an enzyme such as amylase.

特許文献５および６には、酒粕にデンプン分解酵素およびタンパク質分解酵素を加え、固液分離して、固体成分（引用文献５）および液体成分（引用文献６）を使用する、多様な生理機能を有する素材が開示されている。しかしながら、これら文献には生理機能を期待して食品に添加することの開示はあるものの、食品の風味を改良することについての開示はない。 Patent Documents 5 and 6 include various physiological functions in which starch-degrading enzyme and proteolytic enzyme are added to sake lees, solid-liquid separation is performed, and solid components (Cited document 5) and liquid components (Cited document 6) are used. The material which has is disclosed. However, although these documents disclose the addition to foods with the expectation of physiological functions, there is no disclosure about improving the flavor of foods.

醸造副産物である酒粕は、依然としてさらなる利用法の開発が必要であり、またこれを利用した風味の良い調味料素材が求められている。 Sake lees, a by-product of brewing, still require further development of usage, and there is a need for a flavoring seasoning material using this.

特公平０１−０１７６６５号公報Japanese Patent Publication No. 01-017655 特開平０４−０２７３５９号公報Japanese Patent Laid-Open No. 04-027359 特開２０１１−１４２８６８号公報JP 2011-142868 A 特開平１１−２９００１８号公報JP-A-11-290018 特開２００８−１８９６２５号公報JP 2008-189625 A 特開２０１２−１３５２９１号公報JP 2012-135291 A

本発明の課題は、酒粕を原料とした酒粕発酵エキス由来の風味改良剤およびその製造方法を提供することである。 The subject of this invention is providing the flavor improving agent derived from the sake lees fermented extract which uses sake lees as a raw material, and its manufacturing method.

本発明者らは、上記課題を解決せんと鋭意研究を重ねた結果、酒粕をデンプン分解酵素処理およびタンパク分解酵素処理と平行して、酵母で再発酵させ、次いで、固液分離して固体成分を除去することにより得られる酒粕発酵エキスに、旨味の付与、コク味の付与、酢かどの低減、魚介臭の低減、畜肉臭の低減などの多様な効果を有することを見出し、本発明を完成するに至った。 As a result of intensive research to solve the above problems, the present inventors re-fermented sake lees with yeast in parallel with amylolytic enzyme treatment and proteolytic enzyme treatment, followed by solid-liquid separation and solid component separation. Found that it has various effects such as imparting umami, imparting rich taste, reducing vinegar temper, reducing seafood odor, reducing meat odor, etc. It came to do.

すなわち本発明は、
（１）酒粕を加熱殺菌せずにデンプン分解酵素処理、タンパク分解酵素処理および酵母での発酵処理に供し、次いで、固液分離を行って固体成分を除去することにより得られる酒粕発酵エキスを含む風味改良剤、
（２）酒粕が液化酒粕である、（１）の風味改良剤、
（３）酵素処理および発酵処理の前に酒粕のｐＨを５以下に調整し、酵素処理および発酵処理終了後にｐＨを５〜７とすることを含む、（１）または（２）の風味改良剤、
（４）ｐＨ５以下への調整が有機酸を用いて行われる、（３）の風味改良剤、
（５）旨味の付与、コク味の付与、酢かどの低減、魚介臭の低減および／または畜肉臭の低減のための、（１）〜（４）のいずれかの風味改良剤、
（６）（５）の風味改良剤を０．０１〜５％含む、食品、
（７）ｐＨ５以下に調整された、加熱殺菌されていない酒粕懸濁液をデンプン分解酵素処理、タンパク分解酵素処理および酵母での発酵処理に供すること、
酵素処理および発酵処理後に反応物のｐＨを５〜７とすること、
反応物を固液分離に供し、固体成分を除去すること、
を含む、風味改良剤の製造方法、
（８）ｐＨ５以下への調整が、有機酸を用いて行われる、（７）の製造方法、
に関する。 That is, the present invention
(1) It contains a sake lees fermented extract obtained by subjecting sake lees to amylolytic enzyme treatment, proteolytic enzyme treatment and yeast fermentation treatment without heat sterilization, and then performing solid-liquid separation to remove solid components. Flavor improver,
(2) The flavor improving agent according to (1), wherein the sake lees are liquefied liquors,
(3) The flavor improving agent according to (1) or (2), comprising adjusting the pH of the sake lees to 5 or less before the enzyme treatment and the fermentation treatment, and adjusting the pH to 5 to 7 after completion of the enzyme treatment and the fermentation treatment. ,
(4) The flavor improver of (3), wherein the adjustment to pH 5 or lower is performed using an organic acid,
(5) Flavor improver according to any one of (1) to (4), for imparting umami, imparting richness, reducing vinegar odor, reducing seafood odor and / or reducing meat odor,
(6) A food containing 0.01 to 5% of the flavor improver of (5),
(7) subjecting the non-heat-sterilized sake lees suspension adjusted to pH 5 or less to amylolytic enzyme treatment, proteolytic enzyme treatment and yeast fermentation treatment;
Making the pH of the reaction product 5-7 after enzyme treatment and fermentation treatment,
Subjecting the reaction product to solid-liquid separation to remove solid components;
A process for producing a flavor improving agent,
(8) The production method of (7), wherein the adjustment to pH 5 or lower is performed using an organic acid,
About.

本発明によれば、酒粕から、食品の風味の改良をもたらす風味改良剤を提供できる。より具体的には、旨味の付与、コク味の付与、酢かどの低減、魚介臭の低減、畜肉臭の低減効果があり、しかも安全な風味改良剤が、大量かつ安価に得られる。 ADVANTAGE OF THE INVENTION According to this invention, the flavor improving agent which brings about the improvement of the flavor of a foodstuff from sake lees can be provided. More specifically, there is an effect of imparting umami, imparting richness, reducing vinegar throat, reducing seafood odor, and reducing meat odor, and a safe flavor improver can be obtained in large quantities and at low cost.

一の態様において、本発明は、酒粕をデンプン分解酵素処理、タンパク質分解酵素処理、および酵母での発酵処理に供し、次いで固液分離を行って固体成分を除去することを含む、酒粕発酵エキスを含む風味改良剤の製造方法に関する。 In one aspect, the present invention provides a sake lees fermented extract comprising subjecting sake lees to amylolytic enzyme treatment, proteolytic enzyme treatment, and yeast fermentation treatment, followed by solid-liquid separation to remove solid components. It is related with the manufacturing method of the flavor improving agent containing.

本発明の風味改良剤は、酒粕を原料として調製される。酒粕は、米を原料としてアルコール発酵を行った際に生じる残渣であり、例えば、普通酒粕、吟醸酒粕、液化酒粕などが含まれる。液化酒粕とは、原料米を酵素処理することにより予め液化させて仕込んだ清酒の粕である。好ましくは、原料となる酒粕は液化酒粕である。 The flavor improving agent of the present invention is prepared using sake lees as a raw material. Sake lees are residues produced when alcohol fermentation is performed using rice as a raw material, and include, for example, ordinary sake lees, ginjo lees, liquefied liquors and the like. Liquefied sake lees are sake lees that are liquefied and charged in advance by enzymatic treatment of raw rice. Preferably, the sake lees as a raw material are liquefied liquors.

原料となる酒粕は加熱殺菌されていないものが好ましく、また酵素処理および発酵処理が終了するまで加熱しない方が、酒粕に残存する酵素を有効利用できるため、好ましい。 The sake lees that are the raw materials are preferably those that are not heat sterilized, and it is preferable not to heat them until the enzyme treatment and the fermentation treatment are completed, because the enzymes remaining in the sake lees can be used effectively.

酒粕は、酵素処理および発酵処理の際に、加水により懸濁液とされる。この際、下記の酵素、酵母、有機酸等を同時に加えてもよいし、これらを懸濁液または水溶液として酒粕に加えてもよい。 The sake lees are made into suspension by addition of water during the enzyme treatment and fermentation treatment. At this time, the following enzyme, yeast, organic acid or the like may be added simultaneously, or these may be added to the sake lees as a suspension or an aqueous solution.

好ましくは、原料となる酒粕は、酵素処理および／または発酵処理の前にｐＨ調整される。好ましくは、ｐＨ調整は酸を用いて行われる。この場合に使用する酸は、食品に使用できる限りいずれのものであってもよく、例えばリン酸および塩酸などの無機酸、酢酸、クエン酸、乳酸およびコハク酸などの有機酸などを用いてもよい。好ましくは、酸は有機酸であり、さらに好ましくは乳酸である。 Preferably, the sake lees as a raw material are pH adjusted before the enzyme treatment and / or fermentation treatment. Preferably, the pH adjustment is performed using an acid. The acid used in this case may be any as long as it can be used in foods. For example, inorganic acids such as phosphoric acid and hydrochloric acid, organic acids such as acetic acid, citric acid, lactic acid and succinic acid may be used. Good. Preferably, the acid is an organic acid, more preferably lactic acid.

ｐＨ調整を行う場合、ｐＨ５以下、好ましくはｐＨ５未満、より好ましくはｐＨ４．５以下に調整することが好ましい。好ましいｐＨの例は、ｐＨ２〜５、ｐＨ２．５〜５、ｐＨ２．５〜４．５、ｐＨ３〜４．８、ｐＨ３．５〜４．５等である。 When performing pH adjustment, it is preferable to adjust to pH 5 or less, preferably less than pH 5, more preferably pH 4.5 or less. Examples of preferable pH are pH 2 to 5, pH 2.5 to 5, pH 2.5 to 4.5, pH 3 to 4.8, pH 3.5 to 4.5, and the like.

本発明の風味改良剤の製造において、酒粕はデンプン分解酵素処理、タンパク質分解酵素処理および酵母での発酵処理に供される。デンプン分解酵素処理、タンパク質分解酵素処理および酵母での発酵処理はいかなる順番で行ってもよく、これらのうち２つの処理を同時に行い、その前後に残りの１つの処理を行ってもよい。また、これらの処理の全てを同時に行ってもよい。全ての処理を同時に行うことにより、風味改良剤の製造時間を短縮し、工程や設備を簡略化することができる。 In the production of the flavor improving agent of the present invention, sake lees are subjected to amylolytic enzyme treatment, proteolytic enzyme treatment and yeast fermentation treatment. The amylolytic enzyme treatment, the proteolytic enzyme treatment, and the yeast fermentation treatment may be performed in any order, two of these treatments may be performed simultaneously, and the remaining one treatment may be performed before and after that. Further, all of these processes may be performed simultaneously. By performing all processes simultaneously, the manufacturing time of a flavor improving agent can be shortened and a process and equipment can be simplified.

本発明に使用するデンプン分解酵素は食品に利用できる限りいずれのものであってもよく、例えば、麹菌など糸状菌由来のデンプン分解酵素、枯草菌などの細菌由来のデンプン分解酵素などを用いてもよい。本発明の素材の製造に使用できるデンプン分解酵素としては、α−アミラーゼ、グルコアミラーゼなどのアミラーゼ、α−グルコシダーゼ、トランスグルコシダーゼなどのグルコシダーゼ、プルラナーゼ、イソアミラーゼなどの枝切り酵素、などが挙げられる。これらの酵素は精製品であっても、粗精製品であってもよい。パンクレアチンなどのようにデンプン分解酵素以外に蛋白分解酵素などの他の酵素を含むものを使用してもよい。市販のデンプン分解酵素剤を本発明に使用することもできる。市販のデンプン分解酵素剤としては、グルク１００（アマノエンザイム社製）、グルクＳＢ（アマノエンザイム社製）、グルクザイムＡＦ６（アマノエンザイム社製）、コクゲンＬ（大和化成社製）、スピターゼＣＰ−４０ＦＧ（ナガセケムテックス社製）、スミチームＳ（新日本化学工業社製）、ビオザイムＡ（アマノエンザイム社製）、クライスターゼＬ１（大和化成社製）、コクラーゼ−Ｇ２（三共ライフテック社製）などがある。本発明の風味改良剤の製造に用いるデンプン分解酵素または酵素剤は１種類であってもよく、２種類以上であってもよい。これらのデンプン分解酵素および市販のデンプン分解酵素剤は例示であり、原料の種類、処理量、目的とする風味改良剤などに応じて上記以外のものを適宜選択して用いることができる。 The starch-degrading enzyme used in the present invention may be any as long as it can be used in foods. For example, starch-degrading enzymes derived from filamentous fungi such as koji molds, and starch-degrading enzymes derived from bacteria such as Bacillus subtilis may be used. Good. Examples of the amylolytic enzyme that can be used for producing the material of the present invention include amylases such as α-amylase and glucoamylase, glucosidases such as α-glucosidase and transglucosidase, and debranching enzymes such as pullulanase and isoamylase. These enzymes may be purified products or crude products. You may use the thing containing other enzymes, such as a proteolytic enzyme other than a amylolytic enzyme like pancreatin. Commercially available amylolytic enzyme agents can also be used in the present invention. Commercially available starch degrading enzyme agents include Gluc 100 (manufactured by Amano Enzyme), Gluc SB (manufactured by Amano Enzyme), Gluczyme AF6 (manufactured by Amano Enzyme), Kokugen L (manufactured by Daiwa Kasei Co., Ltd.), Spitase CP-40FG ( Nagase ChemteX), Sumiteam S (Shin Nippon Chemical Co., Ltd.), Biozyme A (Amanoenzyme), Christase L1 (Daiwa Kasei), Cochlase-G2 (Sankyo Lifetech) . The amylolytic enzyme or enzyme agent used in the production of the flavor improving agent of the present invention may be one kind or two or more kinds. These starch-degrading enzymes and commercially available starch-degrading enzyme agents are exemplary, and those other than the above can be appropriately selected and used depending on the type of raw materials, the amount of treatment, the target flavor improving agent, and the like.

本発明に使用するタンパク質分解酵素は食品に利用できる限りいずれのものであってもよく、例えば、麹菌など糸状菌由来のタンパク質分解酵素、枯草菌などの細菌由来のタンパク質分解酵素、植物由来のパパイン、動物由来のペプシン、トリプシンなどを用いてもよい。本発明の素材の製造に使用できるタンパク質分解酵素としては、ペプチダーゼなども挙げられる。これらの酵素は精製品であっても、粗精製品であってもよい。パンクレアチンなどのようにタンパク質分解酵素以外にデンプン分解酵素などの他の酵素を含むものを使用してもよい。市販のタンパク質分解酵素剤を本発明に使用することもできる。市販のタンパク質分解酵素剤としては、ペプシン（和光純薬社製）、オリエンターゼ２０Ａ（エイチビィアイ社製）、オリエンターゼ９０Ｎ（エイチビィアイ社製）、オリエンターゼＯＮＳ（エイチビィアイ社製）、ニューラーゼＦ３Ｇ（アマノエンザイム社製）、プロテアーゼＡ「アマノ」Ｇ（アマノエンザイム社製）、プロテアーゼＭ「アマノ」Ｇ（アマノエンザイム社製）、スミチームＡＰ（新日本化学工業社製）、スミチームＬＰ（新日本化学工業社製）などがある。本発明の風味改良剤の製造に用いるタンパク質分解酵素または酵素剤は１種類であってもよく、２種類以上であってもよい。これらのタンパク質分解酵素および市販のタンパク質分解酵素剤は例示であり、原料の種類、処理量、目的とする風味改良剤などに応じて上記以外のものを適宜選択して用いることができる。 The proteolytic enzyme used in the present invention may be any as long as it can be used in foods. For example, proteolytic enzymes derived from filamentous fungi such as koji molds, proteolytic enzymes derived from bacteria such as Bacillus subtilis, and papain derived from plants Animal-derived pepsin, trypsin and the like may also be used. Examples of proteolytic enzymes that can be used for the production of the material of the present invention include peptidases. These enzymes may be purified products or crude products. Those containing other enzymes such as amylolytic enzymes in addition to proteolytic enzymes such as pancreatin may be used. Commercially available proteolytic enzyme agents can also be used in the present invention. Commercially available proteolytic enzyme agents include pepsin (manufactured by Wako Pure Chemical Industries, Ltd.), orientase 20A (manufactured by HIBI), orientase 90N (manufactured by HIBI), orientase ONS (manufactured by HIBI), newase F3G (Amano) Enzyme), Protease A “Amano” G (Amanoenzyme), Protease M “Amano” G (Amanoenzyme), Sumiteam AP (Shin Nippon Chemical Co., Ltd.), Sumiteam LP (Shin Nippon Chemical Co., Ltd.) Etc.). The proteolytic enzyme or enzyme agent used in the production of the flavor improving agent of the present invention may be one kind or two or more kinds. These proteolytic enzymes and commercially available proteolytic enzyme agents are exemplary, and those other than the above can be appropriately selected and used depending on the type of raw materials, the amount of treatment, the target flavor improving agent, and the like.

好ましくは、デンプン分解酵素処理およびタンパク質分解酵素処理の前後、または処理と並行して、酵母による発酵処理を行う。本発明に使用する酵母は食品に利用できる限りいずれのものであってもよく、例えば、清酒酵母、ビール酵母、ワイン酵母、パン酵母などの酵母、別の分類では、例えばサッカロマイセス属（Ｓａｃｃｈａｒｏｍｙｃｅｓ）、ジゴサッカロマイセス属（Ｚｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓ）、シゾサッカロマイセス属（Ｓｃｈｉｚｏｓａｃｃｈａｒｏｍｙｃｅｓ）、ピチア属（Ｐｉｃｈｉａ）などの酵母を用いてもよい。本発明の風味改良剤の製造に用いる酵母は、１種類であってもよく、２種類以上であってもよい。これらの酵母は例示であり、原料の種類、処理量、目的とする風味改良剤などに応じて上記以外のものを適宜選択して用いることができる。 Preferably, the fermentation treatment with yeast is performed before or after the amylolytic enzyme treatment and the proteolytic enzyme treatment, or in parallel with the treatment. The yeast used in the present invention may be any yeast as long as it can be used in foods, for example, yeast such as sake yeast, brewer's yeast, wine yeast, baker's yeast, etc., in another classification, for example, Saccharomyces, Yeasts such as Zygosaccharomyces, Schizosaccharomyces, and Pichia may also be used. One kind or two or more kinds of yeasts may be used for producing the flavor improving agent of the present invention. These yeasts are only examples, and those other than the above can be appropriately selected and used according to the type of raw material, the amount of treatment, the target flavor improver, and the like.

酵素処理および発酵が終わった後、好ましくは反応物を加熱して酵素を失活させる。失活のための加熱条件は当業者が適宜調整でき、例えば、７０℃達温での加熱が挙げられる。また、反応物を加熱せずに酵素活性を残したままの風味改良剤とすることもできる。 After the enzyme treatment and fermentation are complete, the reaction is preferably heated to inactivate the enzyme. Heating conditions for deactivation can be appropriately adjusted by those skilled in the art, and examples include heating at a temperature of 70 ° C. Moreover, it can also be set as the flavor improving agent which leaves the enzyme activity, without heating a reaction material.

酵素処理および発酵が終わった後の反応物のｐＨは、好ましくはｐＨ３〜７、より好ましくはｐＨ５〜７、さらに好ましくは５〜６である。反応物がこの範囲にない場合、反応物のｐＨを調整しなくてもよいが、調整することが好ましい。ｐＨの調整は、塩酸、酢酸、乳酸等の酸、水酸化ナトリウム等のアルカリ等によって当業者が必要に応じて実施できる。 The pH of the reaction product after completion of the enzyme treatment and fermentation is preferably pH 3-7, more preferably pH 5-7, and even more preferably 5-6. If the reactant is not in this range, it is not necessary to adjust the pH of the reactant, but it is preferable to adjust it. The pH can be adjusted by a person skilled in the art as needed with an acid such as hydrochloric acid, acetic acid or lactic acid, or an alkali such as sodium hydroxide.

得られた反応物を固液分離することにより、液体部分を本発明の風味改良剤として得る。固液分離方法は当業者に公知の方法を用いることができ、例えば、遠心分離、ろ過、デカンテーションなどを用いることができる。必要な素材の量、沈殿の性質などの因子に応じて上記固液分離方法、あるいは上記以外の固液分離方法を、適宜選択し、あるいは組み合わせて用いることができる。 A liquid part is obtained as a flavor improving agent of the present invention by solid-liquid separation of the obtained reaction product. As a solid-liquid separation method, a method known to those skilled in the art can be used. For example, centrifugation, filtration, decantation, or the like can be used. The above-mentioned solid-liquid separation method or a solid-liquid separation method other than those described above can be appropriately selected or used in combination depending on factors such as the amount of necessary materials and the nature of precipitation.

固液分離により得られた液体（酒粕発酵エキス）は、そのまま本発明の風味改良剤としてもよいし、さらに濃縮および／または乾燥してもよい。濃縮、乾燥の手段として当業者に周知の方法が使用できる。例えば、濃縮はエバポレーター等で行うことができ、乾燥は真空乾燥、凍結乾燥、スプレードライ等で行うことができる。また、アルコールを含んだ状態の風味改良剤としてもよいし、アルコールを蒸発等の当業者に周知の手段により除去してもよい。アルコールを除去する方が、好ましい。 The liquid (fermented sake lees extract) obtained by solid-liquid separation may be used as it is as a flavor improver of the present invention, and may be further concentrated and / or dried. Methods well known to those skilled in the art can be used as means for concentration and drying. For example, concentration can be performed with an evaporator or the like, and drying can be performed with vacuum drying, freeze drying, spray drying, or the like. Moreover, it is good also as a flavor improving agent in the state containing alcohol, and you may remove alcohol by means well-known to those skilled in the art, such as evaporation. It is preferred to remove the alcohol.

所望により、上述した原料以外に、食品に用いられる他の原料を添加してもよい。他の原料の例として、調味料、酸味料、甘味料、香辛料、着色料、香料、塩類、糖類、酸化防止剤、ビタミン、安定剤、増粘剤等が挙げられる。上述の工程を阻害しない限り、これらの他の原料はいかなる時期に添加してもよい。また、他の原料を添加せずに、そのまま本発明の風味改良剤としてもよい。なお、ここで、食品添加物として添加されるものの、後の製品には無視できる程度の量しか残らない、いわゆる「加工助剤」や「キャリーオーバー」と呼ばれるものは、添加されたものとはみなさない。 If desired, in addition to the above-described raw materials, other raw materials used for food may be added. Examples of other raw materials include seasonings, acidulants, sweeteners, spices, colorants, fragrances, salts, sugars, antioxidants, vitamins, stabilizers, thickeners and the like. These other raw materials may be added at any time as long as the above-described steps are not inhibited. Moreover, it is good also as a flavor improving agent of this invention as it is, without adding another raw material. Here, what is called a “processing aid” or “carry over”, which is added as a food additive but remains in a negligible amount in the subsequent product, is what is added. Not considered.

一の態様において、本発明は上述の製造方法で得られる風味改良剤に関する。本発明の風味改良剤の形状は用途に応じて様々な形状とすることができる。例えば、液体、シロップ、ペースト、キューブ、顆粒、粉末等とすることができる。 In one aspect, the present invention relates to a flavor improver obtained by the above-described production method. The shape of the flavor improving agent of the present invention can be various shapes depending on the application. For example, it can be liquid, syrup, paste, cube, granule, powder and the like.

本発明の風味改良剤は、食品の旨味を増強し、不快な風味をマスキングすることができる。より具体的には、旨味の付与、コク味の付与、酢かどの低減、魚介臭の低減、畜肉臭の低減の用途で用いることができる。このため、本発明の風味改良剤は、飲料、スープ、漬け物、魚肉加工品、畜肉加工品、調理済食品等幅広い食品に用いることができる。 The flavor improving agent of the present invention can enhance the umami of foods and mask unpleasant flavors. More specifically, it can be used for the purpose of imparting umami, imparting richness, reducing vinegar throat, reducing seafood odor, and reducing meat odor. Therefore, the flavor improving agent of the present invention can be used for a wide variety of foods such as beverages, soups, pickles, processed fish products, processed meat products, and cooked food products.

本発明の風味改良剤の添加量は、用いる食品に応じて適宜調整することができる。例えば、本発明の風味改良剤は、食品に対して０．０１％〜５％の範囲で添加できる。好ましい添加量の例は、０．０５〜３％、０．１〜２％、０．１〜１％等である。一の態様において、本発明は、本発明の風味改良剤を含む食品にも関する。 The addition amount of the flavor improving agent of this invention can be suitably adjusted according to the foodstuff to be used. For example, the flavor improving agent of the present invention can be added in a range of 0.01% to 5% with respect to food. Examples of preferable addition amounts are 0.05 to 3%, 0.1 to 2%, 0.1 to 1%, and the like. In one aspect, the present invention also relates to a food product comprising the flavor improver of the present invention.

以下に実施例を示して本発明をより詳細かつ具体的に説明するが、実施例は単なる例示の目的であり、必ずしも本発明の限定を意図するものではない。 The present invention will be described in more detail and specifically with reference to the following examples, but the examples are merely for the purpose of illustration and are not necessarily intended to limit the present invention.

実施例１
液化酒粕からの酒粕発酵エキス粉末品の調製
液化酒粕６００ｇと水１，０８０ｍＬ（酒粕の１．８倍量）を混合し、ｐＨが４．５になるように乳酸を添加した。これに固形酵母６．０ｇ（１．０×１０^１０個／ｇ）とアミラーゼ剤（グルク１００：アマノエンザイム社製）０．３ｇ（酒粕の１／２０００量）とプロテアーゼ剤（オリエンターゼ２０Ａ：エイチビィアイ社製）０．７５ｇ（酒粕の１／８００量）を加え、２５℃一定で３日間発酵させた。発酵終了後、７０℃達温で殺菌し、遠心分離により１，０９４ｍＬの酒粕発酵エキスを得た。 Example 1
Preparation of liquor sake fermented extract powder product from liquefied liquor liquefied liquor 600 g and 1,080 mL of water (1.8 times the amount of liquor) were mixed, and lactic acid was added so that the pH was 4.5. To this, 6.0 g (1.0 × 10 ¹⁰ pieces / g) of solid yeast, 0.3 g of amylase agent (Gluc 100: manufactured by Amano Enzyme) (1/2000 amount of sake lees), and protease agent (Orientase 20A: HB eye) 0.75 g (1/800 amount of sake lees) was added and fermented at a constant temperature of 25 ° C. for 3 days. After completion of the fermentation, the mixture was sterilized at a temperature of 70 ° C., and 1,094 mL of sake lees fermented extract was obtained by centrifugation.

続いて、この発酵エキスをスプレードライヤー（ＳＢ３９型、プリス製）により粉末化した。酒粕発酵エキスの固形分と賦形剤の比率が７：３になるように腑形剤を添加し粉末化することで、酒粕発酵エキス８００ｇから５５ｇの酒粕発酵エキス粉末を得ることができた。よって、酒粕発酵エキス１，０９４ｍＬを全て粉末化した場合、７６ｇの粉末を得ることができる。 Subsequently, the fermented extract was pulverized with a spray dryer (SB39 type, manufactured by Pris). By adding a koji mold so that the ratio of the solid content of the sake lees fermented extract to the excipient was 7: 3, and pulverizing it, 800 g to 55 g of sake lees fermented extract powder could be obtained. Therefore, 76 g of powder can be obtained when all 1,094 mL of sake lees fermented extract is powdered.

また、特許文献３において、酒粕を５０〜９０℃で加熱し、残存する酵素活性等を失活させてから、微生物および酵素を添加することを特徴とした調味料が報告されている。そこで、再発酵する前に９０℃達温で加熱した液化酒粕を用いて、同様の粉末を調製した。 Patent Document 3 reports a seasoning characterized by heating a sake cake at 50 to 90 ° C. to deactivate the remaining enzyme activity and the like, and then adding microorganisms and enzymes. Then, the same powder was prepared using the liquefied sake lees heated at 90 degreeC temperature before re-fermenting.

比較例１
加熱殺菌した液化酒粕からの酒粕発酵エキス粉末品の調製
実施例１で使用したのと同じ液化酒粕６００ｇと水１，０８０ｍＬ（酒粕の１．８倍量）を混合し、９０℃達温で加熱した後、ｐＨが４．５になるように乳酸を添加した。以下は、実施例１と同様の方法で１，０６６ｍＬの酒粕発酵エキスを得た。続いて粉末化も同様の方法で行い、酒粕発酵エキス８００ｇから３０ｇの酒粕発酵エキス粉末を得ることができた。よって、酒粕発酵エキス１，０６６ｍＬを全て粉末化した場合、４１ｇの粉末を得ることができる。 Comparative Example 1
Preparation of liquor fermented extract powder product from heat-sterilized liquor liquor 600 g of the same liquor liquor used in Example 1 and 1,080 mL of water (1.8 times the amount of liquor) were mixed and heated at 90 ° C. Then, lactic acid was added so that the pH was 4.5. The following was obtained in the same manner as in Example 1 to obtain 1,066 mL of fermented sake lees extract. Subsequently, pulverization was carried out in the same manner, and it was possible to obtain 30 g of sake lees fermented extract powder from 800 g of sake lees fermented extract. Therefore, when 1,066 mL of sake lees fermented extract is all pulverized, 41 g of powder can be obtained.

試験例１：液化酒粕の加熱殺菌の有無の比較
実施例１および比較例１で得られた粉末の成分分析と官能評価を行った。 Test Example 1: Comparison of the presence or absence of heat sterilization of liquefied sake lees Component analysis and sensory evaluation of the powders obtained in Example 1 and Comparative Example 1 were performed.

試験例１−１：成分分析
一般成分値、アミノ酸組成、有機酸組成の結果を下記に示す。 Test Example 1-1: Component analysis The results of general component values, amino acid composition, and organic acid composition are shown below.

アミノ酸組成分析の結果、液化酒粕を加熱殺菌せずに再発酵することにより、加熱殺菌した場合と比較して、遊離アミノ酸含量が約２倍多い粉末が得られることが示された。特に旨味への寄与が大きいと思われるグルタミン酸、アスパラギン酸に関しては、加熱殺菌した場合と比較してそれぞれ２．４倍、３．１倍多かった。有機酸含量に関しては、大きな差はなかった。 As a result of amino acid composition analysis, it was shown that by re-fermenting the liquefied sake lees without heat sterilization, a powder having about twice as much free amino acid content as that obtained by heat sterilization was obtained. In particular, glutamic acid and aspartic acid, which are thought to have a large contribution to umami, were 2.4 times and 3.1 times as many as those in the case of heat sterilization, respectively. There was no significant difference in terms of organic acid content.

また、粉末の収量も同じ液化酒粕６００ｇから得られるのは、計算上、実施例１で７６ｇ、比較例１で４１ｇであった。 Further, the amount of powder obtained from 600 g of the same liquefied sake lees was 76 g in Example 1 and 41 g in Comparative Example 1 in calculation.

以上の結果より、液化酒粕は加熱殺菌せずに再発酵することで、加熱殺菌した場合と比較して、遊離アミノ酸含量が豊富で粉末量も多く得られることが明らかとなった。 From the above results, it was clarified that liquefied liquor can be re-fermented without heat sterilization, so that the amount of free amino acids can be increased and the amount of powder can be increased as compared with the case of heat sterilization.

試験例１−２：官能評価
うどんだし
市販の液状うどんだし（ストレートタイプ）３００ｍＬに対して水１５０ｍＬを加えてよく攪拌し、１．５倍に希釈したうどんだしを作成した。これに最終の重量が０．５％になるように実施例１および比較例１で調製した酒粕発酵エキス粉末をそれぞれ添加したうどんだしを調製した。 Test Example 1-2: Sensory Evaluation Udonashi 150 mL of water was added to 300 mL of commercially available liquid udonoshi (straight type) and stirred well to prepare a udonushi diluted 1.5 times. To this, udon dashi was prepared by adding the sake lees fermented extract powder prepared in Example 1 and Comparative Example 1 so that the final weight was 0.5%.

調製したうどんだしを５０℃に温め、ダシの香り、ダシの風味、旨味、味のバランスについて１０名の評価パネラーにより官能評価を行った。表４に示した評価基準に従い、５点法で評価してもらい平均点を出した。結果を表５に示す。 The prepared noodles were warmed to 50 ° C., and sensory evaluation was performed by 10 evaluation panelists on the balance of dashi fragrance, dashi flavor, umami, and taste. In accordance with the evaluation criteria shown in Table 4, the average score was calculated by the 5-point method. The results are shown in Table 5.

成分分析、官能評価の結果より、液化酒粕は加熱殺菌せずに再発酵することで、風味改良剤としてより好ましいものが得られた。 From the results of component analysis and sensory evaluation, liquefied liquor was re-fermented without heat sterilization, and a more preferable flavor improver was obtained.

実施例２
液化酒粕からの酒粕発酵エキス粉末品の調製２
液化酒粕の使用量を２，０００ｋｇに増やし、実施例１と同様に酒粕発酵エキス粉末の調製を行った。乳酸はｐＨが４．５以下になるように添加した。液化酒粕２，０００ｋｇと水３，６００ｋＬ（酒粕の１．８倍量）と乳酸１６．０ｋｇを混合した。これに固形酵母２１．４ｋｇ（１．０×１０^１０個／ｇ）とアミラーゼ剤（グルク１００：アマノエンザイム社製）１．０ｋｇ（酒粕の１／２０００量）とプロテアーゼ剤（オリエンターゼ２０Ａ：エイチビィアイ社製）２．５ｋｇ（酒粕の１／８００量）を加え、２５℃一定で３日間発酵させた。発酵終了後、７０℃達温で殺菌し、圧搾により４，６７４Ｌの酒粕発酵エキスを得た。 Example 2
Preparation of sake lees fermented extract powder from liquefied liquor 2
The amount of liquefied sake lees was increased to 2,000 kg, and the sake lees fermented extract powder was prepared in the same manner as in Example 1. Lactic acid was added so that the pH was 4.5 or less. 2,000 kg of liquefied sake lees, 3,600 kL of water (1.8 times the amount of liquor) and 16.0 kg of lactic acid were mixed. To this, 21.4 kg (1.0 × 10 ¹⁰ pieces / g) of solid yeast, 1.0 kg of amylase agent (Gluc 100: manufactured by Amano Enzyme) (1/2000 amount of sake lees), and protease agent (Orientase 20A: HB eye) 2.5 kg (1/800 amount of sake lees) was added and fermented at a constant temperature of 25 ° C. for 3 days. After the completion of fermentation, the mixture was sterilized at a temperature of 70 ° C., and 4,674 L of sake lees fermented extract was obtained by pressing.

得られた酒粕発酵エキスの一部２，００６Ｌを１，０２９Ｌまで濃縮し、アルコールを除去し、酒粕発酵エキス２倍濃縮液を得た。さらに、この一部の２０Ｌをスプレードライヤーにより粉末化した。発酵エキス２倍濃縮液の固形分と賦形剤が７：３になるように腑形剤を添加し粉末化することで、酒粕発酵エキス２倍濃縮液２０Ｌから２．１ｋｇの酒粕発酵エキス粉末を得た。 A portion of the obtained sake lees fermented extract, 2,006 L, was concentrated to 1,029 L, alcohol was removed, and a sake lees fermented extract double concentrated solution was obtained. Further, 20 L of this part was pulverized with a spray dryer. By adding a koji shaper and powdering so that the solid content and excipient of the double concentrate of the fermented extract becomes 7: 3, 2.1 kg of the sake lees fermented extract powder from 20L of the double concentrated liquor extract Got.

また、この方法で得られる粉末のｐＨは４．５程度になる場合が多く、酸味を感じる。より広範囲の食品に使用できる風味改良剤を得るため、粉末化前にｐＨを中性側に調整した酒粕発酵エキス粉末の調製を行った。 Moreover, the pH of the powder obtained by this method is often about 4.5, and the acidity is felt. In order to obtain a flavor improver that can be used for a wider range of foods, a sake lees fermented extract powder having a pH adjusted to neutral before powdering was prepared.

実施例３
液化酒粕からのｐＨ調整した酒粕発酵エキス粉末品の調製１
液化酒粕２，０００ｋｇと水３，６００ｋＬ（酒粕の１．８倍量）と乳酸１５．２ｋｇを混合した。これに固形酵母２３．０ｋｇ（１．０×１０^１０個／ｇ）とアミラーゼ剤（グルク１００：アマノエンザイム社製）１．０ｋｇ（酒粕の１／２０００量）とプロテアーゼ剤（オリエンターゼ２０Ａ：エイチビィアイ社製）２．５ｋｇ（酒粕の１／８００量）を加え、２５℃一定で３日間発酵させた。発酵終了後、７０℃達温で殺菌し、圧搾により４，８３２Ｌの酒粕発酵エキスを得た。 Example 3
Preparation of powdered sake lees fermented extract powder from liquefied sake lees 1
2,000 kg of liquefied sake lees, 3,600 kL of water (1.8 times the amount of liquor) and 15.2 kg of lactic acid were mixed. To this, 23.0 kg (1.0 × 10 ¹⁰ pieces / g) of solid yeast, 1.0 kg of amylase agent (Gluc 100: manufactured by Amano Enzyme) (1/2000 amount of sake lees), and protease agent (Orientase 20A: HB eye) 2.5 kg (1/800 amount of sake lees) was added and fermented at a constant temperature of 25 ° C. for 3 days. After the completion of fermentation, the mixture was sterilized at a temperature of 70 ° C., and 4,832 L of sake lees fermented extract was obtained by pressing.

得られた酒粕発酵エキスの一部２，０７１Ｌを１，００４Ｌまで濃縮し、アルコールを除去し、酒粕発酵エキス２倍濃縮液を得た。この液のｐＨは４．４であった。さらに、この一部の２０Ｌを水酸化ナトリウム溶液にてｐＨ５．５に調整後、スプレードライヤーにより粉末化し、２．０ｋｇの酒粕発酵エキス粉末を得た。 A portion of the obtained sake lees fermented extract, 2,071 L, was concentrated to 1,004 L, alcohol was removed, and a sake lees fermented extract double concentrated solution was obtained. The pH of this solution was 4.4. Furthermore, 20 L of this part was adjusted to pH 5.5 with a sodium hydroxide solution and then pulverized with a spray dryer to obtain 2.0 kg of sake lees fermented extract powder.

試験例２：粉末化前のｐＨ調整の有無における比較
実施例２および実施例３で得られた酒粕発酵エキス粉末の成分分析と官能評価を行った。 Test Example 2: Comparison with and without pH adjustment before pulverization Component analysis and sensory evaluation of the sake lees fermented extract powder obtained in Example 2 and Example 3 were performed.

試験例２−１：成分分析
一般成分値とアミノ酸組成と有機酸組成の結果を下記に示す。 Test Example 2-1: Component Analysis Results of general component values, amino acid compositions, and organic acid compositions are shown below.

ｐＨ調整の有無によるアミノ酸含量および有機酸含量への影響はなく、ｐＨのみが異なる粉末を調製できた。 The presence or absence of pH adjustment did not affect the amino acid content and the organic acid content, and powders differing only in pH could be prepared.

試験例２−２：官能評価
市販の液状うどんだし（ストレートタイプ）３００ｍＬに対して水１５０ｍＬを加えてよく攪拌し、１．５倍に希釈したうどんだしを作成した。これに最終の重量が０．５％になるように実施例２および実施例３で調製した酒粕発酵エキス粉末をそれぞれ添加したうどんだしを調製した。０．０％（酒粕発酵エキス粉末無添加）のサンプルを対照として調製した。 Test Example 2-2: Sensory evaluation 150 mL of water was added to 300 mL of a commercially available liquid udonoshi (straight type) and stirred well to prepare an udonushi diluted 1.5 times. To this, udon dashi was prepared by adding the sake lees fermented extract powder prepared in Example 2 and Example 3 so that the final weight was 0.5%. A sample of 0.0% (no addition of sake lees fermented extract powder) was prepared as a control.

調製したうどんだしを５０℃に温め、旨味について１０名の評価パネラーにより官能評価を行った。表９に示した評価基準に従い、０．０％添加サンプルを対照（３点として）に５点法で評価してもらい平均点を出した。結果を表１０に示す。 The prepared noodles were warmed to 50 ° C., and sensory evaluation was performed on the umami taste by 10 evaluation panelists. According to the evaluation criteria shown in Table 9, 0.0% added samples were evaluated by the control (as 3 points) by the 5-point method, and an average score was obtained. The results are shown in Table 10.

官能評価の結果、実施例２および実施例３で調製した酒粕発酵エキス粉末どちらにおいても旨味の付与効果があり、特に粉末化前にｐＨを中性側に調整した実施例３の方が、ｐＨ調整していない実施例２の粉末よりも効果が高いことがわかった。 As a result of sensory evaluation, both of the sake lees fermented extract powders prepared in Example 2 and Example 3 had an umami imparting effect, and in particular, Example 3 in which the pH was adjusted to the neutral side before pulverization had a better pH. It turned out that an effect is higher than the powder of Example 2 which is not adjusted.

試験例３：実施例３の粉末を用いた官能評価
旨味の付与効果が特に特に高かった実施例３の本発明品を様々な料理へ添加し官能評価を行った。 Test Example 3: Sensory evaluation using the powder of Example 3 The product of the present invention of Example 3, which had a particularly high umami imparting effect, was added to various dishes for sensory evaluation.

試験例３−１：コンソメスープへの添加
市販のコンソメスープの粉末２２．５ｇを１．５Ｌのお湯に溶かし、よく混合した。これをろ過し、均等に分け、最終の重量が０．０％、０．１％になるように本発明品を添加した。 Test Example 3-1: Addition to Consomme Soup 22.5 g of commercially available consomme soup powder was dissolved in 1.5 L of hot water and mixed well. This was filtered and divided equally, and the product of the present invention was added so that the final weight was 0.0% and 0.1%.

本発明品を各濃度で添加したコンソメスープを６０℃に温め、香り、旨味、コク味について１１名の評価パネラーにより官能評価を行った。表１１に示した評価基準に従い０．０％添加サンプルを対照（３点として）に５点法で評価してもらい平均点を出した。結果を表１２に示す。 The consomme soup to which the product of the present invention was added at each concentration was warmed to 60 ° C., and sensory evaluation was performed by 11 evaluation panelists on aroma, umami, and richness. According to the evaluation criteria shown in Table 11, 0.0% added samples were evaluated by the control (as 3 points) by the 5-point method, and an average score was obtained. The results are shown in Table 12.

本発明品の添加により、コンソメスープの旨味およびコク味が増すという評価であった。 It was an evaluation that the umami and richness of the consomme soup were increased by the addition of the product of the present invention.

試験例３−２：コーンスープの調整
市販のコーンスープの粉末を規定量の１．５倍量のお湯に溶かし、よく混合した。これを均等に分け、最終の重量が０．０％、０．０５％、０．１０％になるように本発明品を添加した。 Test Example 3-2: Preparation of corn soup A commercially available corn soup powder was dissolved in 1.5 times the amount of hot water and mixed well. The product of the present invention was added so that the final weight was 0.0%, 0.05%, and 0.10%.

本発明品を各濃度で添加したコーンスープを６０℃に温め、香り、濃厚さ、コク味について１２名の評価パネラーにより官能評価を行った。表１３に示した評価基準に従い０．０％添加サンプルを対照（３点として）に５点法で評価してもらい平均点を出した。結果を表１４に示す。 The corn soup to which the product of the present invention was added at various concentrations was warmed to 60 ° C., and sensory evaluation was performed by 12 evaluation panelists on the aroma, richness, and richness. According to the evaluation criteria shown in Table 13, 0.0% added samples were evaluated by the control (as 3 points) by the 5-point method, and an average score was obtained. The results are shown in Table 14.

本発明品の添加により、コーンスープの濃厚さがアップし、コク味が増すという評価であった。 The addition of the product of the present invention was evaluated to increase the richness of corn soup and increase the richness.

試験例３−３：きゅうりの浅漬けへの添加
漬け原材料を表１５に示した配合で混合し作成した。これを均等に分け、最終の重量が０．０％、０．２％、０．５％になるように本発明品を添加した。次いで、きゅうり２本を２ｍｍの幅に切り、２．５％食塩水に５分漬けた。絞ったきゅうりをビニール袋にとり、作成した各漬け原材料をきゅうりの重量に対して５０％になるように添加し、揉みこんだ。冷蔵庫で１時間静置した後、汁気を軽くきった物を官能評価サンプルとした。 Test Example 3-3: Addition of Cucumber to Shallow Pickles Pickled raw materials were mixed and prepared according to the formulation shown in Table 15. The product of the present invention was added so that the final weight was 0.0%, 0.2%, and 0.5%. Next, two cucumbers were cut to a width of 2 mm and immersed in 2.5% saline for 5 minutes. The squeezed cucumber was taken in a plastic bag, and each of the pickled ingredients was added to 50% of the weight of the cucumber and kneaded. After leaving it still for 1 hour in a refrigerator, a sample that was lightly squeezed was used as a sensory evaluation sample.

本発明品を各濃度で添加した漬け原材料で漬けたきゅうりの酢かど、旨味、コク味にについて１０名の評価パネラーにより官能評価を行った。表１６に示した評価基準に従い０．０％添加サンプルを対照（３点として）に５点法で評価してもらい平均点を出した。結果を表１７に示す。 Sensory evaluation was performed by 10 evaluation panelists about the vinegar corner, umami, and richness of cucumbers pickled with pickled raw materials to which the present invention product was added at various concentrations. According to the evaluation criteria shown in Table 16, 0.0% added samples were evaluated by the control (as 3 points) by the 5-point method, and an average score was obtained. The results are shown in Table 17.

本発明品の添加により、酢かどが低減され、旨味とコク味が増すという評価であった。 The addition of the product of the present invention was evaluated to reduce vinegar corners and increase umami and richness.

試験例３−４：鰯のつみれへの添加
鰯のつみれの配合は表１８に示した通りである。鰯の頭を落とし、内蔵を取り出し、洗って水気をふき取り、手開きし、腹骨を取り、皮も取り、ひと口大に切った。フードプロセッサーで３０秒混ぜ、すり身を作成した。次いで、食塩を加え３０秒混ぜた。さらに片栗粉、生姜汁をさらに加え３０秒混ぜた。これを均等に分け、最終の重量が０．０％、０．５％、１．０％になるように本発明品を添加、混合し、団子状に均等に成型した。沸騰水浴中で５分間煮て取り出した後、冷ました物を官能評価サンプルとした。 Test Example 3-4: Addition of cocoon to tsunami The composition of cocoon tsunami is as shown in Table 18. The head of the spider was dropped, the internal organs were taken out, washed and wiped with moisture, the hands were opened, the abdomen was removed, the skin was also removed, and the mouth was cut into bites. Surimi was prepared by mixing for 30 seconds with a food processor. Then, salt was added and mixed for 30 seconds. Furthermore, potato starch and ginger juice were further added and mixed for 30 seconds. The product of the present invention was added and mixed so that the final weight would be 0.0%, 0.5%, and 1.0%, and molded into a dumpling shape. After being boiled for 5 minutes in a boiling water bath and taken out, the cooled product was used as a sensory evaluation sample.

本発明品を各濃度で添加した鰯のつみれの食する前の生臭み、食した時の生臭み、旨味について１４名の評価パネラーにより官能評価を行った。表１９に示した評価基準に従い０．０％添加サンプルを対照に５点法で評価してもらい平均点を出した。結果を表２０に示す。 Sensory evaluation was performed by 14 evaluation panelists about the raw odor before eating, the raw odor when eating, and the umami taste of the candy added at various concentrations. According to the evaluation criteria shown in Table 19, the 0.0% added sample was evaluated by a five-point method against the control, and an average score was obtained. The results are shown in Table 20.

本発明品の添加により、鰯のつみれの魚の生臭みがマスキングされ、旨味が増すという評価であった。 It was an evaluation that the addition of the product of the present invention masked the fishy odor of the fish of the sea bream and increased the umami.

試験例３−５：蒸し鶏への添加
漬け原材料を表２１に示した配合で混合し作成した。これを１２．３ｇずつに分け、最終の重量が０．０％、０．５％、になるように本発明品を添加した。次いで、脂身を除いたブラジル産鶏もも肉１５０ｇと作成した漬け原材料をビニール袋に添加し、揉みこんだ。冷蔵庫で２時間漬け込んだ後、沸騰したお湯で片面５分ずつ茹でた。冷ました後、茹でた鶏肉を部位別に切り取った物を官能評価サンプルとした。 Test Example 3-5: Addition to steamed chicken Pickled raw materials were mixed and prepared according to the formulation shown in Table 21. This was divided into 12.3 g portions, and the product of the present invention was added so that the final weight was 0.0% and 0.5%. Next, Brazilian chicken leg excluding fat and 150g of pickled ingredients were added to a plastic bag and kneaded. After soaking in the refrigerator for 2 hours, boiled in boiling water for 5 minutes on each side. After cooling, boiled chicken was cut into parts and used as a sensory evaluation sample.

本発明品を添加した鶏肉の食する前の生臭み、食した時の生臭み、旨味について１３名の評価パネラーにより官能評価を行った。表２２に示した評価基準に従い０．０％添加サンプルを対照に５点法で評価してもらい平均点を出した。結果を表２３に示す。 Sensory evaluation was performed by 13 evaluation panelists about the raw odor before eating of the chicken to which the product of the present invention was added, the raw odor when eating, and the umami taste. According to the evaluation criteria shown in Table 22, the 0.0% added sample was evaluated by a five-point method against the control, and an average score was obtained. The results are shown in Table 23.

本発明品の添加により鶏肉の臭みがマスキングされるという評価であった。 It was evaluation that the smell of chicken was masked by addition of this invention product.

試験例４：市販酵母エキスとの比較
実施例３の本発明品と市販されている酵母エキスの成分分析比較と官能評価を行った。市販の酵母エキスとして、大日本明治製糖社製のコクベース酵母エキスＨＹ−３００を用いた。 Test Example 4: Comparison with Commercial Yeast Extract Component analysis comparison and sensory evaluation of the product of the present invention in Example 3 and a commercially available yeast extract were performed. As a commercially available yeast extract, the rich base yeast extract HY-300 manufactured by Dainippon Meiji Sugar Co., Ltd. was used.

試験例４−１：成分分析
アミノ酸組成と有機酸組成の結果を下記に示す。 Test Example 4-1: Component analysis The results of amino acid composition and organic acid composition are shown below.

アミノ酸組成分析の結果、本発明品はＨＹ−３００と比較して遊離アミノ酸含量が約２倍多いことが示された。特に旨味への寄与が大きいと思われるグルタミン酸、アスパラギン酸に関しては、それぞれ１．６倍、２．２倍多かった。 As a result of amino acid composition analysis, it was shown that the product of the present invention had about twice as much free amino acid content as compared with HY-300. In particular, glutamic acid and aspartic acid, which are considered to have a significant contribution to umami, were 1.6 times and 2.2 times more, respectively.

また、有機酸はそれ自体が旨味やコク味を付与し、また、旨味の補助的な役割をすることが知られているが、有機酸含量も本発明品はＨＹ−３００と比較して約２倍多いことが示された。 Further, it is known that the organic acid itself imparts umami and kokumi, and also plays an auxiliary role for umami. However, the organic acid content of the present invention is about 30% less than that of HY-300. Two times more was shown.

試験例４−２：官能評価
牛の茹で肉
牛肉を８ｇずつ数十個切り分けた。水に最終重量０．５％になるように実施例３あるいはＨＹ−３００を添加した。これを鍋に入れ蓋をし、沸騰させた。沸騰したら切り分けた牛肉を均等に入れ、中火で８分間茹でた。冷ました物を官能評価サンプルとした。 Test Example 4-2: Sensory evaluation Meat with boiled beef Several dozen pieces of beef were cut into 8 g pieces. Example 3 or HY-300 was added to a final weight of 0.5% in water. This was put in a pan, covered and boiled. When it boiled, the cut beef was put evenly and boiled for 8 minutes on medium heat. The cooled product was used as a sensory evaluation sample.

実施例３あるいはＨＹ−３００どちらのサンプルにおいて、食する前の肉の臭みと食した時の肉の臭みが少ないか１１名の評価パネラーにより官能評価を行った。結果を表２６に示す。 In the sample of Example 3 or HY-300, sensory evaluation was carried out by 11 evaluation panelists regarding whether the meat smell before eating and the meat smell when eating was small. The results are shown in Table 26.

本発明品の方がＨＹ−３００より、食する前および食した時ともに肉の臭みが少ないと評価したパネラーが多かった。 More panelists evaluated that the product of the present invention had less meat odor before and after eating than HY-300.

よって、本発明品は、市販酵母エキスと比較しても風味改良剤として遜色なく優れた効果を発揮することが示された。 Therefore, it was shown that the product of the present invention exhibits an excellent effect as a flavor improver even when compared with a commercially available yeast extract.

本発明の風味改良剤は、幅広い食品において風味を改良する効果を有する。したがって、本発明は、外食、弁当、惣菜、病院食、介護食、ベビーフード等の産業への応用が可能である。 The flavor improving agent of the present invention has an effect of improving the flavor in a wide range of foods. Therefore, the present invention can be applied to industries such as restaurants, lunch boxes, prepared dishes, hospital foods, nursing foods, and baby foods.

Claims

酒粕をｐＨ５以下に調整し、加熱殺菌せずに、澱粉質または糖質を追加せずに、同時のデンプン分解酵素処理、タンパク分解酵素処理および酵母での発酵処理に供し、処理後に反応物のｐＨを５〜７とし、次いで、固液分離を行って固体成分を除去することにより得られる酒粕発酵エキスを含む風味改良剤。 The sake lees were adjusted to pH 5 or less, subjected to simultaneous amylolytic enzyme treatment, proteolytic enzyme treatment and yeast fermentation treatment without sterilization by heating, without adding starch or sugar, and after the treatment, A flavor improver comprising a sake lees fermented extract obtained by adjusting the pH to 5 to 7 and then performing solid-liquid separation to remove solid components.

酒粕が液化酒粕である、請求項１に記載の風味改良剤。 The flavor improving agent of Claim 1 whose liquor is a liquefied liquor.

ｐＨ５以下への調整が有機酸を用いて行われる、請求項１または２に記載の風味改良剤。 The flavor improving agent of Claim 1 or 2 with which adjustment to pH 5 or less is performed using an organic acid.

酢かどの低減、魚介臭の低減および／または畜肉臭の低減のための、請求項１〜３のいずれか１項に記載の風味改良剤。 The flavor improving agent of any one of Claims 1-3 for the reduction of vinegar corner, the reduction of seafood odor, and / or the reduction of livestock meat odor.

請求項１〜４のいずれか１項に記載の風味改良剤を０．０１〜５％含む、うどんだし、スープ、漬け物、魚肉加工品、および畜肉加工品からなる群から選択される食品。 A food selected from the group consisting of udonushi, soup, pickles, processed fish products, and processed livestock meat products, containing 0.01 to 5% of the flavor improving agent according to any one of claims 1 to 4.

酒粕をｐＨ５以下に調整し、加熱殺菌せずに、澱粉質または糖質を追加せずに、同時のデンプン分解酵素処理、タンパク分解酵素処理および酵母での発酵処理に供すること、
酵素処理および発酵処理後に反応物のｐＨを５〜７とすること、
反応物を固液分離に供し、固体成分を除去すること、
を含む、風味改良剤の製造方法。 Adjusting the sake lees to pH 5 or lower, subjecting them to simultaneous amylolytic enzyme treatment, proteolytic enzyme treatment, and yeast fermentation treatment, without heat sterilization, without adding starch or sugar,
Making the pH of the reaction product 5-7 after enzyme treatment and fermentation treatment,
Subjecting the reaction product to solid-liquid separation to remove solid components;
The manufacturing method of the flavor improving agent containing this.

ｐＨ５以下への調整が、有機酸を用いて行われる、請求項６に記載の製造方法。 The production method according to claim 6, wherein the adjustment to pH 5 or lower is performed using an organic acid.