WO2009119892A1 - Composition aromatique permettant de conférer une saveur de cuisson - Google Patents

Composition aromatique permettant de conférer une saveur de cuisson Download PDF

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Publication number
WO2009119892A1
WO2009119892A1 PCT/JP2009/056788 JP2009056788W WO2009119892A1 WO 2009119892 A1 WO2009119892 A1 WO 2009119892A1 JP 2009056788 W JP2009056788 W JP 2009056788W WO 2009119892 A1 WO2009119892 A1 WO 2009119892A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
salt
taste
seasoning composition
sensory evaluation
Prior art date
Application number
PCT/JP2009/056788
Other languages
English (en)
Japanese (ja)
Inventor
林和寛
伊賀まゆこ
菅野由美子
城口泰典
増沢拓也
Original Assignee
味の素株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Priority to CN2009801122164A priority Critical patent/CN101980618B/zh
Priority to JP2010505967A priority patent/JPWO2009119892A1/ja
Publication of WO2009119892A1 publication Critical patent/WO2009119892A1/fr

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • a seasoning composition that provides a cooking feeling
  • the present invention relates to a seasoning composition that imparts a cooking feeling to foods and beverages such as chicken consomme soup and foods and beverages using the seasoning composition.
  • Chicken bouillon and chicken consomme are the basis for Western-style cooking.
  • Patent Document 2
  • Patent Document 1 has problems such as using native chicken as an essential raw material for producing a high-quality chicken extract and restricting the production process conditions.
  • Patent Document 2 described above aims to suppress acidity generated by the use of acidulants and pH adjusting agents used for improving storage stability. For this reason, even when it comes to taste improvement, the issues, purpose, and composition of ingredients differ from the provision of a cooking feeling.
  • Patent Document 3 described above the purpose is to impart a sour taste with a rich taste, and the problem and the composition of the raw materials are different from the provision of a cooking feeling.
  • the present invention is to provide a seasoning composition and the like that can be used more simply and for general purposes and can give a cooking feeling.
  • the inventors of the present invention have completed the present invention as a result of intensive studies to solve the above problems.
  • the present invention includes the following inventions.
  • phosphoric acid or its salt is 0.995 or more by weight of phosphate ion with respect to sodium glutamate 1. 1.78 or less, and potassium or its salt is 1.48 or more by weight of potassium ion with respect to sodium glutamate 1. 2.
  • the seasoning composition according to the above-mentioned invention (1) comprising 77 or less.
  • the present invention includes any combination of these components, and those obtained by replacing the expression of the present invention between methods and devices.
  • the present invention by weight ratio of sodium glutamate 1, inosinic acid or a salt thereof is 0.76 or more and 1.5 or less, alanine is 0.72 or more and 1.5 or less, and sucrose is 5 or more.
  • a method for producing a seasoning composition characterized by containing 9 or less is provided.
  • the food-drinks using this seasoning composition and its manufacturing method are provided.
  • the imparting agent of the heat cooking feeling for food-drinks using this seasoning composition etc. are provided.
  • the seasoning composition which provides a heat cooking feeling with respect to food-drinks can be provided.
  • the seasoning composition in the present invention is 0.76 or more and 1.5 or less, and alanine is 0.72 or more and 1. or less with respect to sodium glutamate 1 by weight ratio. 5 or less, characterized by containing 5 to 9 sucrose. More preferably, inosinic acid or a salt thereof is 0.76 or more and 1.25 or less, alanine is 0.76 or more and 1.25 or less, and sucrose is 5 or more and 7 or less with respect to sodium glutamate 1 by weight ratio. It is characterized by that. Beyond this concentration, the bitterness increases and the taste blurs.
  • the present inventors have newly found that the problem cannot be solved even by simply performing a mission test of chicken consomme soup or reconfiguring the raw material ingredients, and as a result of earnest research, the inventors have found that the mixing ratio of a specific ingredient is
  • the present inventors completed the present invention by discovering that a seasoning composition imparting a taste of heat aging such as “thickness of contents” and “hirogari” can be obtained by changing to a composition different from chicken consomme soup.
  • phosphoric acid or a salt thereof in addition to sodium glutamate, inosinic acid or a salt thereof, alanine, and sucrose, phosphoric acid or a salt thereof is 0.95 or more and 1.78 or less in terms of phosphoric acid, potassium Or it is preferable from a viewpoint of taste that the salt contains 1.48 or more and 2.77 or less in conversion of potassium.
  • Phosphoric acid or a salt thereof is preferable because the phosphate ion portion contributes to taste from the viewpoint of “thickness of the contents”.
  • Potassium or a salt thereof is preferable because the potassium ion portion contributes to taste from the viewpoint of “thickness of the content”.
  • the taste is persistent when it further contains histidine in addition to sodium glutamate, inosinic acid or a salt thereof, alanine and sucrose.
  • the histidine is preferably 0.1 or more and 0.4 or less with respect to sodium glutamate 1 by weight. Excessive concentration is not preferable because the taste increases and the taste tends to blur.
  • the raw material of the seasoning composition used in the present invention can be used for foods and drinks, those having various histories such as synthetic products and fermented products can be used.
  • add them directly to the seasoning composition dilute with water, solvents, etc., seasoning in the form of yeast extract, meat extract, seafood extract, protein hydrolyzate, etc.
  • seasoning in the form of yeast extract, meat extract, seafood extract, protein hydrolyzate, etc. There are no particular restrictions on the form of use, such as mixing into the composition.
  • seasoning composition of this invention for example, a dry powder, a paste, It can be used in the form of a solution.
  • the present invention is characterized in that the same taste can be imparted without a aging step by heating a food or drink for a long time.
  • “Content thickness” means the taste intensity 3 to 5 seconds after the evaluation sample is placed in the oral cavity, and “Hirogari” means the taste spread intensity in the oral cavity.
  • chicken mince 2000 g, carrot 150 g, evening onion 300 g, celery 100 g, tomato 750 g, tomato base 40 g, egg white 400 g, the above chicken bouillon 8000 g heated at 90 ° C for 4 hours We made chicken consomme soup.
  • this is referred to as chef's chicken consomme soup.
  • the chef's chicken consomme soup was analyzed for amino acids, organic acids, nucleic acids, and sugars by the HPLC method, and inorganic salts by the atomic absorption method to quantify each component.
  • the analytical value reproduction compound a compound that reproduces the analytical value (hereinafter referred to as the analytical value reproduction compound) was created.
  • Table 1 shows recipes for ingredients and contents of the compound.
  • a comparative recipe was created in which one type of each ingredient was removed.
  • a mission test was performed to estimate the necessary ingredients by conducting comparative evaluations of the analytical value reproduction blended product and a comparative recipe in which each ingredient was removed one by one.
  • the sensory evaluation was performed by a two-point comparison using chef chicken consomme soup as a control. The sensory evaluation was evaluated based on the following: ⁇ : Raw material with very high importance, ⁇ : Raw material with high importance, ⁇ : Raw material with low importance, X: Raw material with no importance. The results are shown in the column of sensory evaluation results in Table 1. 1
  • Analytical value reproduction formulation recipe and sensory evaluation result of mission test Ingredient name Content (g / dl) Sensory evaluation result Sodium inosinate 0.0090 ⁇ Taurine 0.0200 X Sodium ispartate 0.0156 X Threonine 0.0140 X Serine 0.01 20 X Sodium glutamate 0.0550 ⁇ Proline 0.0080 X Daricin 0.0150 ⁇ Alanine 0.0150 ⁇ Cystein 0.0020 X Valine 0.0090 X Methionine 0.0050 X Isoloicin 0.0060 X Leucine 0.01 10 X Tyrosine 0.0070 X Phenylalanin 0.0080 X Lysine hydrochloride 0.0025 X 'Histidine hydrochloride 0.0086 ⁇ Arginine 0.0090 X Quenic acid 0.0600 X Malic acid 0.0300 X Lactic acid 0.5800 X Acetic acid 0.0666 X Pyroglutamic acid 0.0370 X Sucrose 0.1400 ⁇ Mannose 0.0
  • the analysis value reproduction combination product and the important component combination product are chef chicken Although basic tastes such as umami and saltiness of consomme soup can be reproduced,
  • Example 1 Changes in taste due to changes in the content of multiple components in the combination of important components
  • the blending ratio of multiple components when sodium glutamate is 1 part by weight is changed.
  • the sensory evaluation of “thickness of contents” and “hirogari” was performed. The sensory evaluations were as follows: ⁇ : very strong, ⁇ : strong, ⁇ : weak, X: not felt.
  • the food / beverage products using the seasoning composition which provides heat-cooking feeling with respect to food / beverage products, such as a chicken consomme soup, and the seasoning composition can be provided.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une composition aromatique permettant de conférer une saveur de cuisson à un aliment ou à une boisson. Cette composition aromatique comprend du glutamate de sodium ainsi qu'un acide inosinique ou un sel de celui-ci, de l'alanine et du sucrose en quantités spécifiées par rapport à la quantité de glutamate de sodium.
PCT/JP2009/056788 2008-03-27 2009-03-25 Composition aromatique permettant de conférer une saveur de cuisson WO2009119892A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN2009801122164A CN101980618B (zh) 2008-03-27 2009-03-25 赋予加热烹饪感的调味料组合物
JP2010505967A JPWO2009119892A1 (ja) 2008-03-27 2009-03-25 加熱調理感を付与する調味料組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008-083266 2008-03-27
JP2008083266 2008-03-27

Publications (1)

Publication Number Publication Date
WO2009119892A1 true WO2009119892A1 (fr) 2009-10-01

Family

ID=41114072

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2009/056788 WO2009119892A1 (fr) 2008-03-27 2009-03-25 Composition aromatique permettant de conférer une saveur de cuisson

Country Status (5)

Country Link
JP (1) JPWO2009119892A1 (fr)
KR (1) KR20110007152A (fr)
CN (1) CN101980618B (fr)
MY (1) MY158174A (fr)
WO (1) WO2009119892A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104012916B (zh) * 2014-06-19 2016-08-31 烟台市喜旺食品有限公司 一种风味添加剂及其使用方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS609465A (ja) * 1983-06-29 1985-01-18 Ajinomoto Co Inc こく味調味料又はこく味の増強された食品の製造法
JPS6363362A (ja) * 1986-09-05 1988-03-19 Ajinomoto Co Inc ホタテ貝柱の味を有する複合調味料
JPH06303937A (ja) * 1993-02-26 1994-11-01 Takeda Chem Ind Ltd 顆粒状調味料およびその製造法
JPH08205814A (ja) * 1995-02-01 1996-08-13 Sanei Gen F F I Inc 食品の風味向上法
JPH08242806A (ja) * 1995-03-08 1996-09-24 Ishikawa Megumi 秋田比内地鶏等の地鶏の鶏ガラエキスの製造方法及びその製品
JP2002010768A (ja) * 2000-04-24 2002-01-15 Ajinomoto Co Inc 食品の製造方法
JP2004350554A (ja) * 2003-05-28 2004-12-16 Ajinomoto Co Inc 調味料組成物および飲食品の製造方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS609465A (ja) * 1983-06-29 1985-01-18 Ajinomoto Co Inc こく味調味料又はこく味の増強された食品の製造法
JPS6363362A (ja) * 1986-09-05 1988-03-19 Ajinomoto Co Inc ホタテ貝柱の味を有する複合調味料
JPH06303937A (ja) * 1993-02-26 1994-11-01 Takeda Chem Ind Ltd 顆粒状調味料およびその製造法
JPH08205814A (ja) * 1995-02-01 1996-08-13 Sanei Gen F F I Inc 食品の風味向上法
JPH08242806A (ja) * 1995-03-08 1996-09-24 Ishikawa Megumi 秋田比内地鶏等の地鶏の鶏ガラエキスの製造方法及びその製品
JP2002010768A (ja) * 2000-04-24 2002-01-15 Ajinomoto Co Inc 食品の製造方法
JP2004350554A (ja) * 2003-05-28 2004-12-16 Ajinomoto Co Inc 調味料組成物および飲食品の製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MAKOTO WATANABE: "Series · Shokuhin Tenkabutsu no Tadashii Chishiki sono 15 Chomiryo", GEKKAN HACCP, 1 September 1999 (1999-09-01), pages 40 - 46 *

Also Published As

Publication number Publication date
MY158174A (en) 2016-09-15
KR20110007152A (ko) 2011-01-21
JPWO2009119892A1 (ja) 2011-07-28
CN101980618A (zh) 2011-02-23
CN101980618B (zh) 2013-01-02

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