JPWO2012169627A1 - Pork flavor enhancer - Google Patents
Pork flavor enhancer Download PDFInfo
- Publication number
- JPWO2012169627A1 JPWO2012169627A1 JP2013519548A JP2013519548A JPWO2012169627A1 JP WO2012169627 A1 JPWO2012169627 A1 JP WO2012169627A1 JP 2013519548 A JP2013519548 A JP 2013519548A JP 2013519548 A JP2013519548 A JP 2013519548A JP WO2012169627 A1 JPWO2012169627 A1 JP WO2012169627A1
- Authority
- JP
- Japan
- Prior art keywords
- pork flavor
- food
- pork
- drink
- methylbutyric acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Images
Classifications
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本発明は、３−メチル酪酸を有効成分として含んでなる、飲食品の豚肉風味向上剤に関する。This invention relates to the pork flavor improvement agent of food-drinks which comprises 3-methylbutyric acid as an active ingredient.
Description
本特許出願は、２０１１年６月１０日に出願された日本国特許出願２０１１−１３０６１１号に基づく優先権の主張を伴うものであり、かかる先の特許出願における全開示内容は、引用することにより本明細書の一部とされる。 This patent application is accompanied by a claim of priority based on Japanese Patent Application No. 2011-130611 filed on June 10, 2011, and all disclosures in such earlier patent applications are incorporated by reference. It is made a part of this specification.
本発明は、豚肉風味向上剤および豚肉風味の向上した飲食品に関する。 The present invention relates to a pork flavor enhancer and a food or drink with improved pork flavor.
肉類には、牛、豚、羊、鶏、魚肉等があり、これらを調理して食する場合、またはこれらを原料とした、ハンバーグ、ソーセージ、ミートボール、餃子、ミートソース等の加工飲食品を食する場合、肉類独特の風味があることが知られており、外食産業等においては、肉類の風味を向上させる手法が従前検討されている。例えば、特開２０００−２２４９６７号公報（特許文献１）には、根塊類スパイス乾燥微粉末と、紅茶の熱水抽出液を濃縮操作により乾固した紅茶熱水抽出物とを含有する、肉類又は肉類加工食品の風味向上剤が報告されている。 Meat includes beef, pork, sheep, chicken, fish, etc., and when you cook and eat them, or eat processed foods and drinks such as hamburgers, sausages, meatballs, dumplings, meat sauce, etc. In this case, it is known that there is a unique flavor of meat. In the restaurant industry and the like, methods for improving the flavor of meat have been studied in the past. For example, Japanese Patent Application Laid-Open No. 2000-224967 (Patent Document 1) discloses meat containing a dried root nodule spice fine powder and a black tea hot water extract obtained by concentrating a hot water extract of black tea by a concentration operation. Alternatively, flavor improvers for processed meat foods have been reported.
豚肉にも豚臭い特有の風味があり（以下、豚肉風味という）、この豚肉風味が種々の肉類加工製品等において特に一般消費者を引き付ける要因のひとつとなっていると考えられる。しかしながら豚肉風味のコントロールは一般的に困難であり、飲食品の豚肉風味を簡便に向上させる手段の創出が望まれているといえる。 Pork also has a characteristic taste of pork odor (hereinafter referred to as pork flavor), and this pork flavor is considered to be one of the factors that attract general consumers especially in various processed meat products. However, it is generally difficult to control the pork flavor, and it can be said that creation of means for easily improving the pork flavor of food and drink is desired.
本発明は、飲食品の豚肉風味向上剤またはその製造方法を提供することを目的とする。
本発明はまた、豚肉風味の向上した飲食品、または飲食品の豚肉風味向上方法の提供を目的とする。An object of this invention is to provide the pork flavor improvement agent of food-drinks, or its manufacturing method.
Another object of the present invention is to provide a food / beverage product with improved pork flavor or a method for improving the pork flavor of food / beverage products.
本発明によれば以下の発明が提供される。
（１）３−メチル酪酸を有効成分として含んでなる、飲食品の豚肉風味向上剤。
（２）２−メチル酪酸および／またはイソ酪酸を更に含んでなる、（１）に記載の豚肉風味向上剤。
（３）ロイシンおよび糖を含んでなる溶液を通気条件下で加熱することを含んでなる、飲食品の豚肉風味向上剤の製造方法。
（４）（３）に記載の方法により得られる、豚肉風味向上剤。
（５）飲食品が肉類または肉類加工食品である、（１）、（２）または（４）に記載の豚肉風味向上剤。
（６）（１）、（２）または（４）に記載の豚肉風味向上剤を添加してなる、肉類または肉類加工食品。
（７）（１）、（２）または（４）のいずれかに記載の豚肉風味向上剤を、喫食時の３−メチル酪酸の濃度が０．１〜１０００ｐｐｍとなるように飲食品に添加することを含んでなる、飲食品の豚肉風味向上方法。
（８）（１）、（２）または（４）のいずれかに記載の豚肉風味向上剤を、飲食品またはその原料中の動物脂肪に対して、３−メチル酪酸の濃度が４０〜２００ｐｐｍとなるように、飲食品またはその原料に添加することを含んでなる、飲食品の豚肉風味向上方法。
（９）飲食品の豚肉風味向上剤としての、３−メチル酪酸の使用。
（１０）豚肉風味向上剤が、２−メチル酪酸および／またはイソ酪酸を更に含んでなる、（９）の使用。According to the present invention, the following inventions are provided.
(1) A pork flavor enhancer for foods and drinks comprising 3-methylbutyric acid as an active ingredient.
(2) The pork flavor improving agent according to (1), further comprising 2-methylbutyric acid and / or isobutyric acid.
(3) The manufacturing method of the pork flavor improvement agent of food-drinks which comprises heating the solution containing leucine and sugar on ventilation | gas_flowing conditions.
(4) A pork flavor enhancer obtained by the method according to (3).
(5) The pork flavor enhancer according to (1), (2) or (4), wherein the food or drink is meat or processed meat food.
(6) Meat or processed meat food comprising the pork flavor enhancer according to (1), (2) or (4).
(7) The pork flavor enhancer according to any one of (1), (2) or (4) is added to a food or drink so that the concentration of 3-methylbutyric acid at the time of eating is 0.1 to 1000 ppm. The pork flavor improvement method of food-drinks which comprises this.
(8) The pork flavor enhancer according to any one of (1), (2), and (4), wherein the concentration of 3-methylbutyric acid is 40 to 200 ppm with respect to the animal fat in the food or drink or its raw material. The pork flavor improvement method of food / beverage products which comprises adding to food / beverage products or its raw material so that it may become.
(9) Use of 3-methylbutyric acid as a pork flavor enhancer for food and drink.
(10) Use of (9), wherein the pork flavor enhancer further comprises 2-methylbutyric acid and / or isobutyric acid.
本発明によれば、飲食品の豚肉風味向上剤またはその製造方法、豚肉風味の向上した飲食品、または飲食品の豚肉風味向上方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the pork flavor improvement agent of food / beverage products or its manufacturing method, the food / beverage products with improved pork flavor, or the pork flavor improvement method of food / beverage products can be provided.
本発明による豚肉風味向上剤は、３−メチル酪酸を含んでなる組成物として提供することができ、この組成物は更に２−メチル酪酸および／またはイソ酪酸を含んでいてもよい。 The pork flavor enhancer according to the present invention can be provided as a composition comprising 3-methylbutyric acid, and the composition may further comprise 2-methylbutyric acid and / or isobutyric acid.
本発明による豚肉風味向上剤は、飲食品に使用可能な各種添加物および各種成分を更に含んでいてもよく、そのような各種添加物および成分としては、塩化ナトリウム、塩化カリウム、塩化カルシウム等の無機塩、フマル酸、リンゴ酸、酒石酸、クエン酸、脂肪酸等のカルボン酸、グルタミン酸（例えば、グルタミン酸ナトリウム）、グリシン、アラニン等のアミノ酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖類、醤油、味噌、酵母エキス等の調味料、スパイス類、ハーブ類等の香辛料、デキストリン、各種澱粉等の賦形剤等が挙げられる。 The pork flavor enhancer according to the present invention may further contain various additives and various components that can be used in foods and drinks. Examples of such various additives and components include sodium chloride, potassium chloride, and calcium chloride. Inorganic salts, fumaric acid, malic acid, tartaric acid, citric acid, fatty acids and other carboxylic acids, glutamic acid (for example, sodium glutamate), amino acids such as glycine and alanine, nucleic acids such as sodium inosinate and sodium guanylate, sucrose, glucose Sugars such as lactose, seasonings such as soy sauce, miso and yeast extract, spices such as spices and herbs, excipients such as dextrin and various starches, and the like.
本発明による豚肉風味向上剤は、液状、粉状、顆粒状等のいずれの形状であってもよい。 The pork flavor enhancer according to the present invention may be in any form such as liquid, powder or granule.
本発明による豚肉風味向上剤は、３−メチル酪酸に必要に応じて２−メチル酪酸および／またはイソ酪酸、更に必要に応じて飲食品に使用可能な各種添加物等を添加し、必要に応じて混合して調製することができる。 The pork flavor enhancer according to the present invention adds 2-methylbutyric acid and / or isobutyric acid to 3-methylbutyric acid as necessary, and various additives that can be used for food and drink as necessary. Can be prepared by mixing.
本発明による豚肉風味向上剤は、また、ロイシンおよび糖を含有する溶液、好ましくはロイシン、イソロイシンおよび糖を含有する溶液、さらに好ましくは、ロイシン、イソロイシン、バリンおよび糖を含有する溶液を通気条件下で加熱することにより調製することができる。 The pork flavor enhancer according to the present invention also contains a solution containing leucine and sugar, preferably a solution containing leucine, isoleucine and sugar, more preferably a solution containing leucine, isoleucine, valine and sugar under aeration conditions. It can be prepared by heating with.
分岐鎖アミノ酸であるロイシン、イソロイシンおよびバリンは、Ｌ体およびＤ体のいずれを用いてもよい。 As the branched chain amino acids leucine, isoleucine and valine, either L-form or D-form may be used.
分岐鎖アミノ酸は、動物タンパク質および植物タンパク質等のタンパク質をアルカラーゼ等のタンパク質加水分解酵素等の酵素による処理や、塩酸、硫酸等の加水分解処理等に供して得たタンパク質加水分解物や、酵母エキス等に含まれており、これらのタンパク質加水分解物や酵母エキス等を分岐鎖アミノ酸の供給源として用いてもよい。 A branched chain amino acid is a protein hydrolyzate obtained by subjecting a protein such as an animal protein or a plant protein to treatment with an enzyme such as a protein hydrolase such as alcalase or a hydrolysis treatment such as hydrochloric acid or sulfuric acid, or a yeast extract. These protein hydrolysates, yeast extracts and the like may be used as a branched-chain amino acid supply source.
本発明による豚肉風味向上剤の製造に用いられる糖としては、単糖、還元性をもつ二糖以上の多糖類等のいずれの糖類が挙げられる。 Examples of the sugar used in the production of the pork flavor improving agent according to the present invention include monosaccharides and any saccharide such as a disaccharide or more polysaccharide having a reducing property.
単糖としては、トリオース、テトラオース、ペントース、ヘキソース、ヘプトース等があげられ、好ましくはペントースまたはヘキソースが用いられる。 Examples of monosaccharides include triose, tetraose, pentose, hexose, heptose and the like, and pentose or hexose is preferably used.
ペントースとしては、Ｌ−アラビノース、Ｄ−キシロース、Ｄ−リボース、Ｄ−２−デオキシリボース等があげられ、Ｄ−キシロースまたはＤ−リボースが好適に用いられる。 Examples of the pentose include L-arabinose, D-xylose, D-ribose, D-2-deoxyribose and the like, and D-xylose or D-ribose is preferably used.
ヘキソースとしては、Ｄ−グルコース、Ｄ−フルクトース、Ｄ−ガラクトース、Ｄ−マンノース等があげられ、Ｄ−グルコースまたはＤ−フルクトースが好適に用いられる。 Examples of hexose include D-glucose, D-fructose, D-galactose, D-mannose, and D-glucose or D-fructose is preferably used.
還元性をもつ二糖以上の多糖類とは、単糖が二個以上結合してできたカルボニル基をもつ多糖類であり、かつアルカリ性でフェーリング溶液を還元するものをいい、例えばマルトース、ラクトース、イソマルトース、マルトトリオース、マルトテトラオース等が挙げられる。これら以外に、糖を分解して得られるジアセチル、グリオキサール、メチルグリオキサール等のジカルボニル化合物を用いてもよい。 Reducing polysaccharides having a disaccharide or higher are polysaccharides having a carbonyl group formed by linking two or more monosaccharides, and are alkaline and those that reduce the Fering solution, such as maltose, lactose, Examples thereof include isomaltose, maltotriose, maltotetraose and the like. In addition to these, dicarbonyl compounds such as diacetyl, glyoxal, and methylglyoxal obtained by decomposing sugar may be used.
通気条件下での加熱処理に供される分岐鎖アミノ酸および糖を含有する溶液は、例えば、分岐鎖アミノ酸および糖を、通常ｐＨ７〜１１、好ましくはｐＨ８〜１０の水、ｐＨ調整剤等の無機塩水溶液等の水性媒体に、それぞれ０．１〜１２重量％（各分岐鎖アミノ酸はそれぞれ０．１〜４重量％）および０．１〜３重量％となるように添加して調製することができる。加熱処理に供される溶液には、更に必要に応じて、牛脂、豚脂、乳脂等の動物油脂、なたね油、大豆油、パーム油等の植物油脂等、通常の畜肉エキスに含まれる油分を適量添加してもよい。 The solution containing a branched chain amino acid and a saccharide subjected to a heat treatment under aeration conditions is, for example, a branched chain amino acid and a saccharide, usually an inorganic substance such as water having a pH of 7 to 11, preferably a pH of 8 to 10, and a pH adjusting agent. It can be prepared by adding 0.1 to 12% by weight (each branched chain amino acid is 0.1 to 4% by weight) and 0.1 to 3% by weight to an aqueous medium such as an aqueous salt solution. it can. If necessary, in the solution to be subjected to the heat treatment, an appropriate amount of oil contained in normal meat extract such as animal fats such as beef tallow, pork tallow, milk fat, vegetable oils such as rapeseed oil, soybean oil, palm oil, etc. It may be added.
分岐鎖アミノ酸および糖を含有する溶液としては、通気させることが可能であれば、畜肉エキス、魚介エキス、酵母エキス溶液、蛋白質加水分解物溶液または乳製品（牛乳等）等の液状の飲食品を用いてもよい。 As a solution containing a branched chain amino acid and a sugar, liquid foods and beverages such as animal meat extract, seafood extract, yeast extract solution, protein hydrolyzate solution or dairy product (milk etc.) can be used as long as it can be aerated. It may be used.
例えば、畜肉エキス原料としては、トリ、ブタ、ウシ、ウマ、ヒツジ、ヤギ等の家禽または家畜、好ましくはトリ、ブタまたはウシ、より好ましくはトリまたはブタを屠殺した後の屠体を鋸等で分割した骨付き肉（以下枝肉という）、精製肉、および枝肉から精製肉を製造する際に副産物として生じる、肉片が付着した骨（以下ガラという）等から選ばれる単独または複数の原料が挙げられる。そして、畜肉エキスは、かかる原料を、通常ｐＨ５〜１０、好ましくはｐＨ６〜９の水、塩化ナトリウム、塩化カリウム、塩化カルシウム等の無機塩の水溶液、含水エタノール等を加え、６０〜１５０℃、好ましくは１００〜１２０℃で、３０分間〜２４時間、好ましくは１〜１２時間加熱して抽出するか、またはプロテアーゼ等を用いて酵素処理して得られた抽出物または酵素処理物を用いてもよく、かかる抽出物または酵素処理物を、さらに必要に応じてろ過、遠心分離等の固液分離処理に供し、不溶性固形分を除去して得られる液体を用いてもよい。また、畜肉エキスは、市販のものを用いてもよく、本発明にはかかる態様も包含される。 For example, as a raw material for livestock meat extract, poultry or livestock such as birds, pigs, cows, horses, sheep, goats, etc., preferably birds, pigs or cows, more preferably birds or slaughtered carcass after slaughtering, etc. Examples include single or multiple raw materials selected from divided boned meat (hereinafter referred to as carcass), refined meat, and bone (hereinafter referred to as “gara”) that is produced as a by-product when producing refined meat from carcass. . The livestock meat extract is prepared by adding such raw materials to water of normal pH 5-10, preferably pH 6-9, aqueous solutions of inorganic salts such as sodium chloride, potassium chloride, calcium chloride, hydrous ethanol, etc. May be extracted by heating at 100 to 120 ° C. for 30 minutes to 24 hours, preferably 1 to 12 hours, or by enzymatic treatment with protease or the like. Such an extract or enzyme-treated product may be further subjected to solid-liquid separation treatment such as filtration or centrifugation as necessary to remove the insoluble solid content. Moreover, a commercially available meat extract may be used, and this aspect is also included in the present invention.
分岐鎖アミノ酸および糖を含有する溶液の加熱・通気条件は加熱後得られた溶液中に３−メチル酪酸が生成する条件であれば特に限定されないが、通常９０〜１００℃、好ましくは９２〜９８℃で２〜２０時間、溶液または分散液１Ｌあたり０．５〜１００Ｌ／分の通気条件下で、必要に応じて撹拌しながら加熱することにより本発明による豚肉風味向上剤を製造することができる。加熱反応中、塩酸、水酸化ナトリウム等でｐＨを調整してもよい。 The heating and aeration conditions of the solution containing the branched chain amino acid and the sugar are not particularly limited as long as 3-methylbutyric acid is generated in the solution obtained after heating, but usually 90 to 100 ° C, preferably 92 to 98. The pork flavor enhancer according to the present invention can be produced by heating with stirring as necessary under aeration conditions of 0.5 to 100 L / min per liter of the solution or dispersion at 2 ° C. for 2 to 20 hours. . During the heating reaction, the pH may be adjusted with hydrochloric acid, sodium hydroxide or the like.
加熱後得られた溶液は、そのまま本発明による豚肉風味向上剤として用いることができる。また、加熱濃縮、減圧濃縮等の濃縮処理、加熱乾燥、凍結乾燥等の乾燥処理等に供して、それぞれ濃縮物、乾燥物とし、本発明による豚肉風味向上剤としてもよい。また、必要に応じて活性炭等による脱色処理を行なってもよい。 The solution obtained after heating can be used as it is as a pork flavor enhancer according to the present invention. Further, it may be subjected to a concentration treatment such as heat concentration and reduced pressure concentration, a heat treatment, a drying treatment such as freeze-drying, and the like to obtain a concentrate and a dried product, respectively, and may be a pork flavor enhancer according to the present invention. Moreover, you may perform the decoloring process by activated carbon etc. as needed.
本発明の豚肉風味向上剤は、上述の通り、３−メチル酪酸を含んでなり、かかる豚肉風味向上剤を、種々の飲食品に添加することにより、豚肉風味の向上した飲食品を製造することができる。従って、本発明の一面によれば、上記豚肉風味向上剤を飲食品に添加することを含んでなる、豚肉風味の向上した飲食品の製造方法が提供される。また、本発明の別の面によれば、豚肉風味の向上した飲食品の製造における、上記豚肉風味向上剤の使用が提供される。また、本発明の別の面によれば、豚肉風味向上剤の製造における、３−メチル酪酸の使用が提供される。 As described above, the pork flavor enhancer of the present invention comprises 3-methylbutyric acid, and by adding such pork flavor improver to various foods and drinks, the food and drink with improved pork flavors are produced. Can do. Therefore, according to one surface of this invention, the manufacturing method of the food / beverage products which improved the pork flavor including adding the said pork flavor improvement agent to food / beverage products is provided. Moreover, according to another aspect of this invention, use of the said pork flavor improvement agent in manufacture of the food / beverage products with improved pork flavor is provided. Moreover, according to another aspect of this invention, use of 3-methylbutyric acid in manufacture of a pork flavor improvement agent is provided.
本発明の飲食品は、特に限定されず、例えば、畜肉エキス、肉類、肉類加工食品（例えば、ハンバーグ、肉まんのあん、ハム、ソーセージ、サラミ、メンチカツ）等が挙げられるが、好ましくは肉類または肉類加工食品である。 The food or drink of the present invention is not particularly limited, and examples thereof include livestock meat extract, meat, processed meat food (for example, hamburger, meat bun anan, ham, sausage, salami, and minced cutlet), preferably meat or meat. Processed food.
豚肉風味の効果的な向上を勘案すれば、飲食品は、動物脂肪の含有量が多い飲食品が好ましい。したがって、本発明の飲食品における動物脂肪の含有量は、飲食品全質量に対して、好ましくは１〜１０質量％であり、より好ましくは１〜５質量％である。 Taking into consideration the effective improvement of the pork flavor, the food or drink is preferably a food or drink with a high content of animal fat. Therefore, the content of animal fat in the food and drink according to the present invention is preferably 1 to 10% by mass and more preferably 1 to 5% by mass with respect to the total mass of the food and drink.
上記動物脂肪としては、特に限定されないが、例えば、ラード、牛脂、鶏脂等が挙げられ、好ましくはラードである。 Although it does not specifically limit as said animal fat, For example, lard, beef tallow, chicken tallow etc. are mentioned, Preferably it is lard.
本発明による豚肉風味向上剤の添加量は、特に制限されず、飲食品の種類、性質に応じて適宜設定してよいが、豚肉風味の効果的な向上を勘案すれば、喫食時の飲食品の３−メチル酪酸濃度が０．１〜１０００ｐｐｍとなるように添加することが好ましい。本発明では、また、３−メチル酪酸に加えて、喫食時の飲食品中の２−メチル酪酸濃度が０．０５〜５００ｐｐｍとなるように、および／または、喫食時の飲食品中のイソ酪酸濃度が０．０５〜５００ｐｐｍとなるように豚肉風味向上剤を飲食品に添加してもよい。各成分の濃度はガスクロマトグラフにより定量することができる。 The amount of addition of the pork flavor enhancer according to the present invention is not particularly limited, and may be appropriately set according to the type and nature of the food or drink, but considering the effective improvement of the pork flavor, the food and drink at the time of eating It is preferable to add such that the concentration of 3-methylbutyric acid is 0.1 to 1000 ppm. In the present invention, in addition to 3-methylbutyric acid, the concentration of 2-methylbutyric acid in the food and drink at the time of eating is 0.05 to 500 ppm and / or isobutyric acid in the food and drink at the time of eating. You may add a pork flavor improvement agent to food-drinks so that a density | concentration may be 0.05-500 ppm. The concentration of each component can be quantified by gas chromatography.
本発明の別の面によれば、３−メチル酪酸濃度が０．１〜１０００ｐｐｍに調整された飲食品が提供される。本発明の更に別の面によれば、飲食品中の３−メチル酪酸に加えて、２−メチル酪酸濃度が０．０５〜５００ｐｐｍに調整され、および／または、イソ酪酸濃度が０．０５〜５００ｐｐｍに調整された、豚肉風味の向上した飲食品が提供される。 According to another aspect of the present invention, a food or drink with a 3-methylbutyric acid concentration adjusted to 0.1 to 1000 ppm is provided. According to still another aspect of the present invention, in addition to 3-methylbutyric acid in food and drink, the 2-methylbutyric acid concentration is adjusted to 0.05 to 500 ppm and / or the isobutyric acid concentration is 0.05 to 500. A food and drink with an improved pork flavor adjusted to 500 ppm is provided.
豚肉風味のより効果的な向上を勘案すれば、豚肉風味向上剤を、飲食品またはその原料中の動物脂肪に対して、３−メチル酪酸の濃度が４０〜２００ｐｐｍ、好ましくは５０〜１００ｐｐｍとなるように添加する。 Considering more effective improvement of the pork flavor, the concentration of 3-methylbutyric acid is 40 to 200 ppm, preferably 50 to 100 ppm, with respect to the animal fat in the food or drink or its raw material. Add as follows.
３−メチル酪酸に加えて、飲食品またはその原料中の動物脂肪に対して、２−メチル酪酸濃度が１５〜１００ｐｐｍ、好ましくは１５〜５０ｐｐｍとなるように、および／または、飲食品またはその原料中の動物脂肪に対して、イソ酪酸濃度が１５〜１００ｐｐｍ、好ましくは２０〜７５ｐｐｍとなるように、添加してもよい。 In addition to 3-methylbutyric acid, the concentration of 2-methylbutyric acid is 15 to 100 ppm, preferably 15 to 50 ppm, and / or the food or drink or the raw material thereof with respect to the animal fat in the food or drink or the raw material thereof. You may add so that isobutyric acid density | concentration may be 15-100 ppm with respect to animal fat in it, Preferably it is 20-75 ppm.
係る方法によれば、３−メチル酪酸濃度が飲食品中の動物脂肪に対して、４０〜２００ｐｐｍ、好ましくは５０〜１００ｐｐｍに調整された、飲食品、または３−メチル酪酸に加えて、２−メチル酪酸濃度が１５〜１００ｐｐｍ、好ましくは１５〜５０ｐｐｍに調整され、および／または、イソ酪酸濃度が１５〜１００ｐｐｍ、好ましくは２０〜７５ｐｐｍに調整された飲食品を提供することができる。 According to such a method, in addition to food and drink, or 3-methylbutyric acid, the concentration of 3-methylbutyric acid is adjusted to 40 to 200 ppm, preferably 50 to 100 ppm, with respect to animal fat in the food and drink. A food or drink with a methylbutyric acid concentration adjusted to 15 to 100 ppm, preferably 15 to 50 ppm, and / or an isobutyric acid concentration adjusted to 15 to 100 ppm, preferably 20 to 75 ppm can be provided.
本発明の豚肉風味向上剤によれば、飲食品における「豚肉風味のふくらみ（豚肉風味の強さ）」および「豚肉風味の持続性」を効果的に向上させることができる。また、本発明の豚肉風味向上剤によれば、飲食品によっては、豚肉風味の「ふくらみ」および「持続性」の他、「うま味」、「ジューシー感」、「嗜好性」等を向上させることができる。 According to the pork flavor improving agent of the present invention, the “pork-flavored bulge (strength of pork flavor)” and “sustainability of pork flavor” in food and drink can be effectively improved. Further, according to the pork flavor improving agent of the present invention, depending on the food and drink, in addition to the “bulge” and “sustainability” of pork flavor, “umami”, “juiciness”, “preference”, etc. Can do.
また、本発明の豚肉風味向上剤は、飲食品における植物タンパク質の臭いまたは味を低減することができる。したがって、一つの態様によれば、本発明の豚肉風味向上剤は、植物タンパク質の臭いまたは味のマスキング剤として用いられる。 Moreover, the pork flavor improvement agent of this invention can reduce the smell or taste of the vegetable protein in food-drinks. Therefore, according to one embodiment, the pork flavor enhancer of the present invention is used as a masking agent for the smell or taste of plant proteins.
以下、実施例に基づいて本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.
実施例１：豚肉風味向上剤の調製
表１に記載の組成となるように溶液を調製し、得られた溶液を通気させながら、９０℃以上で一晩加熱した。加熱後、賦形剤を添加し、スプレードライに供して豚肉風味向上剤（粉末状）を調製した。 Example 1 Preparation of Pork Flavor Improvement Agent A solution was prepared so as to have the composition shown in Table 1, and the resulting solution was heated overnight at 90 ° C. or higher while aerated. After heating, an excipient was added and the mixture was subjected to spray drying to prepare a pork flavor enhancer (powder).
次に、以下に記載の方法に準じて、豚肉風味向上剤中の分岐脂肪酸（３−メチル酪酸、２−メチル酪酸およびイソ酪酸）の含有量を定量した。 Next, according to the method described below, the content of branched fatty acids (3-methylbutyric acid, 2-methylbutyric acid and isobutyric acid) in the pork flavor enhancer was quantified.
豚肉風味向上剤を０．４５μｍメンブレンフィルターで処理した後、ガスクロマトグラフに供した。 The pork flavor improver was treated with a 0.45 μm membrane filter and then subjected to gas chromatography.
分岐鎖脂肪酸の定量は以下の条件で行った。
カラム：Nukol（シグマアルドリッチ社製 ３０ｍ、０．５３ｍｍID、０．５μｍ film）オーブン：５０℃（５分間保持）→２２０℃（６０分保持） 昇温４℃／分
キャリアーガス：ヘリウム・２５ｍｌ／分
検出器：FIDThe quantification of the branched chain fatty acid was performed under the following conditions.
Column: Nukol (manufactured by Sigma Aldrich, 30 m, 0.53 mm ID, 0.5 μm film) Oven: 50 ° C. (held for 5 minutes) → 220 ° C. (held for 60 minutes) Temperature rising: 4 ° C./minute Carrier gas: Helium / 25 ml / minute Detector: FID
分岐鎖脂肪酸メチル化物の定量は以下の条件で行った。
カラム：TC-WAX（GLサイエンス社製 ６０ｍ、０．２５ｍｍID、０．２５μｍ film）
オーブン：４０℃（１０分間保持）→２４０℃（２０分保持） 昇温４℃／分
キャリアーガス：ヘリウム・１ｍｌ／分
検出器：FID
分析結果を表２に示す。Quantification of the branched chain fatty acid methylated product was performed under the following conditions.
Column: TC-WAX (GL Science Co., Ltd. 60m, 0.25mmID, 0.25μm film)
Oven: 40 ° C. (10 min hold) → 240 ° C. (20 min hold) Temperature rise 4 ° C./min Carrier gas:
The analysis results are shown in Table 2.
実施例２：ハンバーグの調製
表３に記載の原材料を混合し、約１８０℃で加熱して、ハンバーグを調製した。 Example 2: Preparation of hamburger Raw materials listed in Table 3 were mixed and heated at about 180 ° C to prepare a hamburger.
これらハンバーグの豚肉風味のふくらみ、および持続性について、弱い方を１点、強い方を７点とする７点評価法で、専門のパネラー１０名で官能評価を行なった。
なお、「ふくらみ」は、口に入れてから数秒後に感じる風味の強さについて評価した。
評価結果を表４（スコア平均値）および図１（スコア平均値±標準偏差）に示す。The hamburger pork-flavored bulge and sustainability were sensory-evaluated by 10 expert panelists using a 7-point evaluation method with 1 point for the weak and 7 points for the strong.
In addition, “bulge” was evaluated for the strength of the flavor felt several seconds after putting it in the mouth.
The evaluation results are shown in Table 4 (score average value) and FIG. 1 (score average value ± standard deviation).
表４および図１に示すとおり、本発明の豚肉風味向上剤を添加したハンバーグは、豚肉風味のふくらみ、および豚肉風味の持続性の項目において、無添加のものと比べて優れていた。また、脂（ラード）と併用した場合、豚肉風味向上剤による豚肉風味のふくらみ、豚肉風味の持続の効果がより顕著に認められた。 As shown in Table 4 and FIG. 1, the hamburger to which the pork flavor enhancer of the present invention was added was superior to the additive-free item in terms of pork flavor swell and pork flavor persistence. In addition, when used in combination with fat (lard), the effect of pork flavor swelling and pork flavor persistence by the pork flavor enhancer was more prominently recognized.
実施例３：肉まん加熱あんの調製
表５の記載に原材料を用い、常法に従って、植物蛋白質を含む各具材を混合し、炒め工程および煮込み工程を経て、肉まん加熱あんを調製した。 Example 3 Preparation of Meat Steamed Chicken Announcements Table 5 was prepared by mixing raw materials and ingredients including plant protein according to a conventional method, followed by a frying process and a stew process.
肉まん加熱あんの香り、植物蛋白質による臭い（以下、植たん臭という）、植物蛋白質による味(以下、植たん味という)、うま味、肉感、豚肉風味のふくらみ、豚肉風味の持続性、嗜好性について、香りについては、わるい方を１点、よいほうを７点、嗜好性については、嫌いな方を１点、好ましい方を７点とし、それ以外の項目については弱い方を１点、強い方を７点とする７点評価法で、専門のパネラー１０名で官能評価を行なった。
なお、「ふくらみ」は、口に入れてから数秒後に感じる風味の強さについて評価した。
評価結果（スコア平均値±標準偏差）を表６、７および図２に示す。About the scent of meat steamed bean paste, the smell of plant protein (hereinafter referred to as “vegetable odor”), the taste of plant protein (hereinafter referred to as “planted taste”), the umami, the flesh, the pork flavor, the persistence of the pork flavor, and the palatability For fragrance, 1 point for bad, 7 points for good, 1 point for dislike, 7 points for preferred, and 1 point for weakness, strong for other items The sensory evaluation was conducted by 10 expert panelists using a 7-point evaluation method with 7 points.
In addition, “bulge” was evaluated for the strength of the flavor felt several seconds after putting it in the mouth.
The evaluation results (score average value ± standard deviation) are shown in Tables 6 and 7 and FIG.
表６、７および図２に示すとおり、本発明の豚肉風味向上剤を添加した肉まん加熱あんは、香り、うま味、肉感、豚肉風味のふくらみ、豚肉風味の持続性、嗜好性の項目について無添加のものと比べて高いスコアを示す一方、無添加（コントロール）と比べて植たん臭および植たん味については低いスコアを示した。 As shown in Tables 6 and 7 and FIG. 2, the meat-boiled bean paste with the pork flavor enhancer of the present invention added is not added to the items of aroma, umami, flesh, pork-flavored, pork-flavored sustainability and palatability. On the other hand, the score was higher for plant odor and taste compared to the additive-free (control).
実施例４：チキンハムの調製
表８記載の処方（植物蛋白質を含む）に従い、ピックル液を調製した。次に、鶏ムネ肉にピックル液を添加（鶏ムネ肉に対して３０質量％）した。タンブリングを実施した後、5℃以下で2晩以上漬込みを行い、得られた肉を耐熱袋に真空包装して、スチーム加熱（７４℃、６分間）し、チキンハムを得た。 Example 4: Preparation of chicken ham A pickle solution was prepared according to the formulation shown in Table 8 (including plant protein). Next, a pickle solution was added to the chicken fillet (30% by mass with respect to the chicken fillet). After tumbling, the meat was soaked at 5 ° C. or lower for 2 nights or more, and the obtained meat was vacuum-packed in a heat-resistant bag and steam-heated (74 ° C., 6 minutes) to obtain chicken ham.
チキンハムの風味のふくらみ、風味の持続性、ジューシー感について、弱い方を１点、強い方を７点とする７点評価法で、専門のパネラー１０名で官能評価を行なった。また、無添加コントロールとし、４点とした。
なお、「ふくらみ」は、口に入れてから数秒後に感じる風味の強さ、「ジューシー感」は脂を含めたポークハム様の伸びのある風味・甘味、として評価した。
評価結果（スコア平均値）を表９および図３に示す。The sensory evaluation was carried out by 10 expert panelists on a 7-point evaluation method, with the weaker being 1 point and the stronger being 7 points, with respect to chicken ham flavor swell, flavor sustainability and juiciness. In addition, 4 points were set as the additive-free control.
“Furami” was evaluated as the strength of the flavor felt a few seconds after putting it in the mouth, and “juicy” was evaluated as a flavor and sweetness with pork ham-like growth including fat.
The evaluation results (score average values) are shown in Table 9 and FIG.
表９および図３に示すとおり、豚肉風味向上剤を添加したチキンハムは、風味のふくらみ、風味の持続性、およびジューシー感について、いずれの項目においても無添加（コントロール）と比べて優れていた。
なお、ここ得られた風味のふくらみおよび風味の持続性は、いずれもポークハムにおいて認められるものであり、チキンハムに豚肉風味が付与されることに起因して向上したものと考えられる。As shown in Table 9 and FIG. 3, chicken ham to which the pork flavor enhancer was added was superior to the additive-free (control) in any item in terms of flavor swelling, flavor persistence, and juiciness.
The flavor swelling and flavor persistence obtained here are both observed in pork ham, and are considered to be improved due to the pork flavor imparted to chicken ham.
Claims (10)
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| JP6907142B2 (en) * | 2018-03-14 | 2021-07-21 | 日清食品ホールディングス株式会社 | How to make pork extract |
| WO2019221221A1 (en) * | 2018-05-17 | 2019-11-21 | 高砂香料工業株式会社 | Chicken flavor improving agent |
| JP7381213B2 (en) * | 2019-03-25 | 2023-11-15 | テーブルマーク株式会社 | Method for producing fermented seasoning composition containing isovaleric acid |
| CN110693057B (en) * | 2019-11-05 | 2021-08-24 | 丰丽霞 | Method for making steamed stuffed bun with smoked meat |
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| WO2012169627A1 (en) | 2012-12-13 |
| HK1189767A1 (en) | 2014-06-20 |
| CN103619194B (en) | 2016-04-20 |
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